Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product

Valorization of by-products in the dairy industry as a strategy to promote circular economies has become priority around globe. Cheese whey and its derivates from filtration technologies offer source valuable molecules such proteins, fat, lactose, minerals. For this study, after protein concentration recovery through ultrafiltration, lactose remaining permeate was furtherly concentrated with nanofiltration, resulting retentate used substrate for enzymatic production galacto-oligosaccharides (GOS). The kinetics GOS generation commercial β-galactosidase, carried out, quantifying carbohydrate composition by HPAEC-PAD. Results showed that at 0.5 h, yield reached maximum 74% (g GOS/g lactose) utilization 63%. Under these conditions, syrup (75% soluble solids) generated applied porridge blind paired comparison test, including control without syrup. No differences were identified color odor between porridges; however, flavor mouthfeel GOS-added sample improved according comments panelists. This study presents an alternative process valorization produce ingredients can be directly day-to-day products.