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Use of immobilized lactase in milk systems

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Advances in Biochemical Engineering, Volume 15

Part of the book series: Advances in Biochemical Engineering ((ABE,volume 15))

Abstract

Immobilization of lactase for continuous hydrolysis of lactose in milk systems offers considerable potential for the improvement of fluid dairy products. The hydrolyzed product, which contains glucose and galactose, may possess improved functional and nutritional properties. In particular, the usage of cheese whey, a by-product of cheese manufacturing, may be expanded greatly with the development of immobilized lactase technology. Although lactases occur rather widely in nature, only microbial enzymes are of commercial value. The various approaches to lactase insolubilization have been reviewed. Additionally, pertinent factors in operating an immobilized lactase reactor system have been discussed. Commercial lactose reactors are being used currently for industrial production of low-lactose skimmed milk and appear to have economic potential for processing of cheese whey.

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Abbreviations

A:

Adsorption

A*:

Adsorption with glutaraldehyde cross-linking

C:

Covalent attachment

E:

Entrapment

IML:

Immobilized lactase

UF:

Ultrafiltration

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Authors and Affiliations

  1. Department of Food Science, University of Wisconsin, 53706, Madison, WI, USA

    Terry Finocchiaro, Norman F. Olson & Thomas Richardson

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  1. Terry Finocchiaro
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  2. Norman F. Olson
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  3. Thomas Richardson
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© 1980 Springer-Verlag

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Finocchiaro, T., Olson, N.F., Richardson, T. (1980). Use of immobilized lactase in milk systems. In: Advances in Biochemical Engineering, Volume 15. Advances in Biochemical Engineering, vol 15. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3540096868_3

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  • DOI: https://doi.org/10.1007/3540096868_3

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-09686-3

  • Online ISBN: 978-3-540-38513-4

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