Enriching milk prods. esp. lactoserum - by partial hydrolysis of the lactose using beta galactosidase

摘要

50-90% of the lactose is hydrolysed using a beta galactosidase enzyme and recovering the protein prod. contg. galactose and glucose. In the case of lactoserum, e.g. from cheese or casein mfr., the hydrolysed prod. is opt. ultrafiltered. Converstion of the lactose esp. in lactoserum makes the prods. suitable for human consumption and hence enables wider use of the materials.