Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells.

• Autor(a) principal: Sabioni, José Geraldo
• Data de Publicação: 1984
• Outros Autores: Pinheiro, Adão José Rezende, Silva, Daison Olzany, Chaves, José Benício Paes, Borges, Arnaldo Chaer
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFOP
• Texto Completo: http://www.repositorio.ufop.br/handle/123456789/4759; https://doi.org/10.3168/jds.S0022-0302(84)81568-4

Feasibility of controlling lactose crystallization in "dulce de leche" by permeabilized Kluyveromyces lactis cells was studied. Optimum temperature for lactase activity was 45°C. Stability of the enzyme system remained practically unaltered during storage at room temperature or below for up to 7 mo. Degree of lactose hydrolysis in milk was determined as a function of the content of permeabilized cells. Addition of 400 or 800 rag/liter of permeabilized cells to milk used to make "dulce", followed by 2.5 or 3.5 h incubation at 35°C, resulted in hydrolysis of 45.02 and 69.13% of the lactose. There was no lactose crystallization after 120 days storage in products treated by permeabilized cells. The sensory qualities of the "dulces" were similar to those of the control.