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Lactose Hydrolysis by Immobilized Lactase: Semi-Industrial Experience

  • L. A. Dohan
  • J. L. Baret
  • S. Pain
  • P. Delalande

Abstract

Cheese whey is a major by-product of cheese making. Most of it is, today, spray dried or concentrated and used in a variety of animal or human applications. Recovery of cheese whey protein by ultrafiltration is becoming a proven and maturing technology. Cheese whey ultrafiltration will in turn yield a secondary byproduct: whey permeate. Significant amounts of permeate are also produced by milk ultrafiltration. Milk permeate and when permeate have similar compositions. Table 1 indicates the typical composition of milk, whey and permeate.

Keywords

Cheese Whey Lactose Monohydrate Lactose Hydrolysis Cheese Making Sweet Whey 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    FORD, J.R. & PITCHER, W., JR. Proceedings Whey Products Conference USDA ERRC Publ. Nbr. 3996: 104, 1974.Google Scholar
  2. 2.
    WEETALL, H. H. & HAVEWALA, N.B. in “Enzyme Engineering” (L. B. WINGARD ed.) Wiley, New york, 1972, p. 249.Google Scholar
  3. 3.
    BARET, J.L. Industrie Agricole et Alimentaire Nbr. 10: p. 357, October, 1978 (in French).Google Scholar
  4. 4.
    DOHAN, L.A. Seminaire APRIA, L’hydrolyse du lactose Paris, p. 41, April , 1978 (in French).Google Scholar

Copyright information

© Plenum Press, New York 1980

Authors and Affiliations

  • L. A. Dohan
    • 1
  • J. L. Baret
    • 1
  • S. Pain
    • 2
  • P. Delalande
    • 3
  1. 1.Corning, Centre Europeen de RechercheAvon, CedexFrance
  2. 2.Technical DivisionMilk Marketing Board England and WalesCrudgington, Telford SalopEngland
  3. 3.Union Laitiere NormandeService de Recherche et DeveloppementConde sur VireFrance

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