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Cheese whey is the resulting yellow colored liquid from the separation of milk caseins during the cheese–making process. On the past, cheese whey was considered an unusable residual liquid or used as feed for cattle. Ot is a potentially polluting by–product produced by the dairy industry (Drdoñez, 2005; Florêncio et al., 2013). Nowadays, dairy industry has invested in the research and development in order to transform milk-based products in products with low lactose content (Di Serio et al., 2003; Roy & Gupta, 2003).

food science and technology

Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose