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Dairy, Volume 5, Issue 1
March 2024 - 19 articles
Cover Story: The growing global market of dairy products has led to the need for alternative approaches regarding sweet and acid whey valorization, the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey, using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyses lactose more rapidly, resulting in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae. View this paper
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Dairy - ISSN 2624-862X