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Modification of Lactose and Lactose-Containing Dairy Products with β-Galactosidase

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Developments in Dairy Chemistry—3

Abstract

β-Galactosidase (β-D-galactoside galactohydrolase; EC 3.2.1.23) typically catalyses the hydrolysis of lactose to its component monosaccharides, glucose and galactose. This conversion is of considerable interest from the standpoint of food technology and nutrition because the major products of hydrolysis are, in combination, sweeter, more soluble, more easily fermented and directly absorbed from the mammalian intestine. These changes are the bases for the production of new foodstuffs such as lactose-hydrolysed milk and whey, and products derived therefrom.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Massachusetts, Amherst, USA

    R. R. Mahoney

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  1. R. R. Mahoney
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Editors and Affiliations

  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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© 1985 Elsevier Applied Science Publishers Ltd

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Mahoney, R.R. (1985). Modification of Lactose and Lactose-Containing Dairy Products with β-Galactosidase. In: Fox, P.F. (eds) Developments in Dairy Chemistry—3. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4950-8_3

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  • DOI: https://doi.org/10.1007/978-94-009-4950-8_3

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