Nauka Przyroda Technologie

2009 volume 3 issue 4 #126

Romualda Danków, Dorota Cais-Sokolińska, Jan Pikul

Characteristics of pasteurized milk after enzymatic hydrolization of lactose

Summary.

The absorption of lactose in the human body is conditioned by the presence of the active β-D-galactosidase enzyme. Lack of this enzyme causes the lactose malabsorption – an unpleasant gastric disturbance and the person becomes then lactose-intolerant. The aim of this study was to assess the possibility of using the β-D-galactosidase enzyme to reduce the lactose content in regular pasteurized milk. Maxilact was used to carry out the enzymatic hydrolysis of lactose. During the study physical parameters such as active acidity, titrometric acidity, lactose content and degree of lactose hydrolysis were evaluated in the prepared milk, as well as in raw milk. A degree of lactose hydrolysis was estimated by the freezing point of the milk. All samples of milk were judged using sensory evaluation. Research also involved checking the opportunity to extend shelf-life after the hydrolysis process. Therefore, the microbiological stability of milk was also documented. As a result of the research, it is affirmed that lactose content and the freezing point of milk before the process statistically influences the degree of lactose hydrolysis after the process. Additionally, it is affirmed that other parameters evaluated during the study are considered statistically insignificant, which is why they are irrelevant to the degree of lactose hydrolysis in prepared milk.

Key words: lactose-intolerant, enzymatic hydrolysis, the lactose free milk, β-D-galactosidase, the freezing point of milk

Full text available in Polish in Adobe Acrobat format:
https://www.npt.up-poznan.net/pub/art_3_126.pdf

Streszczenie w języku polskim:
https://www.npt.up-poznan.net/tom3/zeszyt4/streszczenie-126.html

Corresponding address:
Romualda Danków
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-627 Poznań
Poland
e-mail: dankow@up.poznan.pl

Accepted for print: 7.10.2009