Enzymatic method of producing a lactose-free calcium product

摘要

An enzymatic method to extract lactose-free calcium from dairy whey and milk with the steps of: adding an enzyme (yeast lactase or any other named related lactose reducing enzyme) to the whey permeate in order to precipitate the lactose. The pH should be maintained below 7.2 and temperature below 172 F. The system is cooled down and the product is pumped to a tank equipped with an agitator to agitate the product and promote the hydrolysis. The slurry is pumped for further drying. The optimum temperature for the process using lactase is 90° F. to 122° F. After the enzyme is added to the liquid, the tanks are agitated for not least of 8 hours previous to the drying process.