Hydrolysed whey syrup

Some individuals are unable to metabolise lactose and are lactose intolerant. This is because they lack the enzyme lactase that is needed to metabolise lactose. Lactose intolerance is common in those parts of the world where humans do not consume any dairy products after weaning. In practice this means in Asia, which means that most of the world s population might be lactose intolerant. It is possible to produce lactose removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey. These syrups are offered as an ingredient for toffees and caramels. 

It is possible to produce lactose-removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey, and these syrups are offered as an ingredient for toffees and caramels. 

The strain Alcaligenes lotus DSM 1124 is able to grow and to accumulate PHAs on many different carbon sources. In order to lower the production costs it is important to find alternative, cheap carbon sources. Bogensberger showed that the strain is able to use green syrup and molasses. Further possible raw materials are starch hydrolysates, glycerol, and whey as carbon sotux s, and com steep liquor as nitrogen source. 

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