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

Table 1

Efficiency of milk lactose hydrolysis using A. oryzae and K. lactis β-galactosidases in 3, 6, and 9 U/mL concentrations and 2 h of reaction.

Enzyme conc. (U/mL)	Aspergillus oryzae				Kluyveromyces lactis
	10°C		55°C		10°C		37°C
	(g/L)	(%)	(g/L)	(%)	(g/L)	(%)	(g/L)	(%)
3	1.04	3.96	2.98	11.32	12.88	48.94	18.87	71.70
6	3.45	13.12	8.21	31.20	18.08	68.70	19.15	72.78
9	3.02	11.48	8.08	30.70	18.05	68.60	19.43	73.84

Means with different superscripts in the same column are significantly different, according to Tukey test ().