yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. yoghurt mix is often supplemented with msnf(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. lactose can be hydrolysed withan enzyme lactase. deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...

Ice cream mixes were treated with lactase (EC 3.2.1.23) to cause 0 to 83% lactose hydrolysis. Lactose hydrolysis decreased the freezing point from -1.63C in the control (0% hydrolyzed) samples to -1.74C in the 83% hydrolyzed sample (p < 0.05). Firmness decreased from 0.35 J in the control sample to 0.08 J in the 83% hydrolyzed sample. Lactose hydrolyzed samples melted at a faster rate than the ...

An adsorption-kinetic model has been proposed to explain -galactosidase stability in a recirculation hollow-fibre bioreactor at different temperature. The kinetic constants of the model and its dependence on temperature have been evaluated. In addition, a study has been made of the influence of lactose and enzyme concentration on lactose hydrolysis with hollow-fibre modules m s a m a ©

crude enzyme (beta-galactosidase) extract (cee) was produced by lactobacillus ssp. bulgaricus chr hansen lb-12 and was applied in sterile milk which had been processed through ultra high temperature method (uht milk), for hydrolyzing lactose. lactosehydrolyzed milk was also produced by a pure and commercially available betagalactosidase (maxilact). optimum quantities of cee and maxilact enz...

Yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. Yoghurt mix is often supplemented with MSNF(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. Lactose can be hydrolysed withan enzyme lactase. Deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...

The relationship between lactose hydrolysis and absorption of released glucose was investigated by determining the kinetics of lactose digestion by jejunal biopsies incubated in vitro. Lactase activity in intact biopsies correlated with conventional assay of tissue homogenates (r = 0.85, p less than 0.001), and glucose uptake from 28 mM lactose was directly proportional to lactase activity (r =...

This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) β-galactosidases, both in 3, 6, and 9 U/mL c...

Many consumers are unable to enjoy the benefits of milk due to lactose intolerance. Lactose-free milk is available but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is due in part to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or packag...

Overall autophagy was measured in isolated hepatocytes as the sequestration and lysosomal hydrolysis of electroinjected [14C]lactose, using HPLC to separate the degradation product [14C]glucose from undegraded lactose. In addition, the sequestration step was measured separately as the transfer from cytosol to sedimentable cell structures of electroinjected [3H]raffinose or endogenous lactate de...

proper conditions for producing crude beta-galactosidase from waste materials were de-termined. this enzyme is to be used in the production of lactose-hydrolyzed milk. whey permeate was used as a basic medium. twenty seven treatments were developed by 3 vary-ing factors of: yeast extract (1, 2, and 3 %), wheat steep liquor (1, 2, and 3 %), and whey powder (0.5, 1, and 1.5 %). crude enzyme extra...