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

Table 2

Efficiency of cheese whey 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	1.34	5.10	6.43	24.44	11.58	44.00	19.73	74.98
6	2.04	7.76	9.04	34.36	15.61	59.32	18.99	72.16
9	3.12	11.86	11.68	44.38	16.25	61.76	18.51	70.34

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