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Journal of Dairy Science Vol. 66 No. 3 396-399
© 1983 by American Dairy Science Association ®
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Low Temperature Lactose Hydrolysis of Concentrated Whey Permeates

A. Agiec1 and F. V. Kosikowski

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Whey permeates containing 5, 15, and 25% lactose were hydrolyzed at 4°C with ß-D-galactosidase. The 15 and 25% lactose permeates were partly demineralized.

Approximately 75 to 90% lactose hydrolysis occurred in 48 h at 4°C and 60 to 70% in 24 h at 4°C. Lowest hydrolysis was with 25% lactose permeates.

Demineralization attained at 220 ohm-cm compared with 160 ohm-cm coincided with decreased lactace activity; but enzyme reactivation occured when potassium + ions were added to adjust pH to 6.8.

FOOTNOTES

1 Institute of Human Nutrition, Academy of Agriculture, Mazowiecka 48, Poznan, Poland.






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Copyright © 1983 by the American Dairy Science Association ®.