A process for the reduction of the lactose - content in milk by lactase - digestion

摘要

1350003 Milk products WORTHINGTON BIOCHEMICAL CORP 22 Oct 1971 [21 Jan 1971] 49254/71 Heading A2B The lactose content of liquid milk products, for example whole or skim milk or whey, is reduced by contacting with lactose in an immobilised form, comprising lactose and a carrier therefor which is insoluble in the milk product to be processed, each as on a semipermeable membrane, at below about 20‹C, for a time sufficient to achieve the desired reduction in lactose content and under conditions of agitation and ratio of exposed enzymes to unit volume of milk sufficient to achieve complete hydrolysis of the lactose within about 24 hours. Lysozyme in amount sufficient to inhibit bacterial contamination may also be present.