Immobilized Lactase for Whey Hydrolysis: Stability and Operating Strategy

  • W. H. PitcherJr.


A number of previous studies have described the development of immobilized lactase for the hydrolysis of the lactose in cheese whey (1–7). From cost estimates (1,6,7), it is apparent that one of the most critical factors in determining the cost of hydrolysis is the stability of the immobilized enzyme (IME) in actual use. Although some data are available concerning immobilized lactase stability as a function of feed composition (7), they are not extensive. Particularly in the area of whole whey or whey still containing protein and salts, information is limited (1,7). A second factor, reactor operating strategy, has received even less attention.


Immobilize Enzyme Whey Protein Cheese Whey Lower Upper Constant Conversion 
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Copyright information

© Plenum Press, New York 1978

Authors and Affiliations

  • W. H. PitcherJr.
    • 1
  1. 1.Corning Glass WorksCorningUSA

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