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The Use of Enzymes for the Reduction of Lactose Levels in Milk Products

Authors: A.G. Rand and P.M. Linklater


The enzymatic processing of milk products employing lactase (beta-galactosidase) to obtain a reduced lactose content was studied. Three types of microbial lactases were compared, and a fungal lactase which was active at a pasteurization temperature for milk was selected. Fungal lactase was effective in hydrolyzing lactose in skim milk, whole milk as well as concentrated milk, despite some product inhibition, and was utilized for the preparation of a low-lactose skim milk powder. The final product with reduced lactose content has a sweeter taste than the original milk and offers several advantages.

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