Hydrolyzed Whey Syrups

The production of sweet whey syrups is becoming increasingly important due to the use of carrier-bound lactase (P-galactosidase, EC. 3.2.1.23). In these syrups, lactose is hydrolyzed to glucose and galactose. Concentration to 60-75% solids is achieved by evaporation. 

Recombined milk does not have the same properties as the original milk because, e. g., the membrane composition of the fat globule changes in the process. Cheese made from milk of this t) e can exhibit texture defects. Since skim milk with a fat content of 0.2% still contains about 18 mg/1 of cholesterol, skim milk must also be freed of cholesterol for the production of cholesterol-free products. 

For lactose production the whey is evaporated to 55-65% solid content, and the concentrate is then seeded and cooled slowly to induce sugar crystallization. The raw lactose (food quality) is recrystallized to yield a raffinade (pharmaceutical-grade lactose). Lactose is used in manufacturing of drugs (tablet filler), dietetic food products, baked products, dehydrated foods, cocoa products, beverages and ice creams. 

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Consumer s Hydrolyzed Whey Demineralized milk whey syrups protein whey... 

Guy, E. J. 1979. Purification of syrups from hydrolyzed lactose in sweet whey permeate. J. Dairy Sci. 62, 384-391. 

Lactose is recovered from skim milk or whey concentrates or from whey ultrafiltration retentate by crystallization technology (Nickerson 1970). Lactose is also hydrolyzed by chemical and enzymatic processes to form syrups with increased sweetness and improved functionality (Hobman 1984 Zadow 1984). 

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