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Enzymatic Lactose Hydrolysis for Prevention of Lactose Crystallization in a Whey Spread
Author(s) -
PATOCKA J.,
JELEN P.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09279.x
Subject(s) - lactose , hydrolysis , chemistry , enzymatic hydrolysis , enzyme , crystallization , chromatography , whey protein , food science , biochemistry , organic chemistry
The enzymatic lactose hydrolysis for elimination of sandiness was studied in a whey‐buttermilk spread of previously optimized composition (18% fat, 12% protein, 17% lactose). Soluble enzyme preparations of either the acid ( Aspergillus ) or the neutral ( Kluyveromyces ) type were suitable for the minimum 30% hydrolysis required to prevent the lactose crystallization. Two types of acid enzymes used at either 1 mg or 2 mg per g hydrolyzed mixture produced the desired effect after 2 hr of hydrolysis at 30°C. Similar results were obtained with two types of neutral enzymes at 2 mg per g hydrolyzed mixture after either 2 or 4hr of hydrolysis at 30°C.