Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey

Whey is a green-yellowish fluid that derives from cheese-making and casein manufacture. The compositional quality and properties of whey can differ greatly, which depends on production technology and milk quality used. The main constituents of whey’s dry matter are lactose (46-52 g/L) and whey proteins (6-10 g/L) (Jelen, 2003; Adam et al., 2004; Jeličić et al., 2008). Whey fermentation is initiated by lactose hydrolysis by lactic acid bacteria (LAB). During fermentation, around 23-30% of lactose is transferred to lactic acid. LAB do not metabolize lactose directly but, by using lactose-permease, it is transferred into the cell where it is hydrolyzed to glucose and galactose (Neves et al., 2005). Some humans do not possess sufficient amounts of β-D-galactosidase in their digestive system and, therefore, are not able to Summary