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Development of Hydrolyzed and Hydrolyzed‐lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream
Author(s) -
ARNDT E. A.,
WEHLING R. L.
Publication year - 1989
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.1365-2621.1989.tb07904.x
Subject(s) - hydrolysis , chemistry , lactose , ultrafiltration (renal) , chromatography , sucrose , permeation , ice cream , food science , organic chemistry , biochemistry , membrane
Hydrolyzed lactose syrup (HLS) was produced from cheese whey ultrafiltration permeate by treatment with immobilized β‐galactosidase, deionization, and evaporation. The degree of hydrolysis was 97.2%. Hydrolyzed‐isomerized lactose syrup (HILS) was produced from hydrolyzed, deionized ultrafiltration permeate by treatment with immobilized glucose isomerase, deionization and evaporation. The degree of isomerization was 34.8%. HLS and HILS were substituted for 25% or 50% of the sucrose (on a solids basis) in vanilla ice cream. The mix freezing time increased when HLS or HILS was substituted for sucrose at a level of 50%. There were no significant differences in melting rates (P < 0.05) and few differences in sensory quality.