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Modification of milk using immobilized enzymes

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Abstract

The preparation and use of immobilized enzyme systems for the modification of the principle components of milk—casein, lactose, and butterfat—are discussed.

Design of a pilot-scale bioreactor is described. Also the use of tea polyphenols as a crosslinking agent is reported.

A review of methods for hydrolyzing lactose and characteristics of a concentrated liquid sweetener derived from dairy byproducts is presented. Further, the application of immobilized esterases to modify milk, cream, and butterfat is reported.

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Authors and Affiliations

  1. Kraft, Inc. Research & Development, 60025, Glenview, IL

    J. F. Roland, R. J. Wargel, W. L. Alm, S. P. Kiang & F. M. Bliss

Authors
  1. J. F. Roland
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  2. R. J. Wargel
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  3. W. L. Alm
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  4. S. P. Kiang
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  5. F. M. Bliss
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Roland, J.F., Wargel, R.J., Alm, W.L. et al. Modification of milk using immobilized enzymes. Appl Biochem Biotechnol 9, 15–26 (1984). https://doi.org/10.1007/BF02798371

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  • DOI: https://doi.org/10.1007/BF02798371

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