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Hydrolysis of lactose in milk and whey with minute amounts of lactase

Published online by Cambridge University Press:  01 June 2009

A. Dahlqvist ,
N.-G. Asp ,
A. Burvall  and
H. Rausing
A. Dahlqvist
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund and Tetra Pah International AB, Lund, Sweden
N.-G. Asp
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund and Tetra Pah International AB, Lund, Sweden
A. Burvall
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund and Tetra Pah International AB, Lund, Sweden
H. Rausing
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund and Tetra Pah International AB, Lund, Sweden
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Summary

A method for lactose hydrolysis in sterile milk or whey with Saccharomyces lactis lactase is described. The properties and stability of this enzyme are very favourable for use in milk and neutral whey. The long shelf life of sterilized milk and whey products is utilized for a prolonged incubation time – one to several weeks – at room temperature. Thus, minimal amounts of enzyme are needed which makes enzyme costs very low.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 3 , October 1977 , pp. 541 - 548
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

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