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Journal of Dairy Science Vol. 57 No. 3 269-272
© 1974 by American Dairy Science Association ®
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Reduction of Lactose of Milk by Entrapped ßGalactosidase. II. Conditions for an Industrial Continuous Process

M. Pastore1, F. Morisi2 and A. Viglia2

1 Centrale del Latte, Milan, Italy
2 SNAM Progetti LPM Monterotondo, Rome, Italy

ABSTRACT

The kinetics of hydrolysis of lactose in milk by ß-galactosidase entrapped into cellulose triacetate fibers was studied. With active preparations of ß-galacto-sidase, hydrolysis occurred at low temperatures. Seventy-five percent of milk lactose was hydrolyzed in 4 h at 5 C, and the quality of treated milk was good from a flavor and bacteriological view. Meso-philic and psychrophilic bacteria were always less than 15,000 per ml in treated milk.






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Copyright © 1974 by the American Dairy Science Association ®.