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Lactose Hydrolysis of Raw and Pasteurized Milks by Saccharomyces lactis lactase

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

A new commercial Saccharomyces lactis lactase introduced into raw and pasteurized whole milk demonstrated a high potential for converting lactose to monosugars. An enzyme concentration of 25 mg/ liter, in pasteurized milk incubated 48 hours at 4 C, hydrolyzed 80% of the lactose, in raw milk 75%. An enzyme concentration of 100 mg/liter in pasteurized milk under the same conditions hydrolyzed 95% of the lactose and in raw milk 90%. Flavor quality, pH, color, and sedimentation were not adversely affected in milks treated with Saccharomyces lactis lactase. Sweetness intensity was raised considerably by increasing lactase preparation.

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