Application of beta-galactosidase in dairy and food industries: a simple method for production of low lactose milk

It is generally accepted that the intolerance to disaccharides, especially lactose, causes watery diarrhoea with dehydration and weight loss in adult and children patients. We have designed a simple method to obtain low lactose milk to use either in preparation of new or last-long milk. This method is based on the enzymatic hydrolysis of lactose to glucose and galactose by two food-grade beta-galactosidase. The enzymes used were a generous gift of Gist-brocades S.p.A. and Novo-Nordisk A/S (Novo Enzimi Italia s.r.l.). The enzymatic concentrations time and temperature of treatment have been optimised to obtain an hydrolysis of lactose up to 100 per cent. The lactose hydrolysis was monitored measuring the release of glucose and galactose or measuring lactose decrease by HPLC analysis. http://www.bib.fsagx.ac.be/