Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

Figure 2

Glucose concentration from the enzymatic lactose hydrolysis of cheese whey using A. oryzae  β-galactosidase, (a) 10°C, (b) 55°C, and K. lactis  β-galactosidase, (c) 10°C, (d) 37°C. The dotted line in each graph indicates the corresponding glucose concentration to maximum theoretical conversion (MTC) of lactose.

(a)  

(b)

(c)

(d)