Preparation and Properties of Sirups Made by Hydrolysis of Lactose

Clear, nearly colorless sirups were prepared from lactose by hydrolysis with either lactase (β-galactosidase) or hydrochloric acid, followed by decolorization, ion exchange demineralization, and concentration. Crystallization of sugars from the sirups was reduced by decreasing total solids from 66 t...

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Bibliographic Details
Published in:Journal of dairy science 1978-05, Vol.61 (5), p.542-549
Main Authors: Guy, E.J., Edmondson, L.F.
Format: Article
Language:English
Subjects:
dairy products
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Summary:Clear, nearly colorless sirups were prepared from lactose by hydrolysis with either lactase (β-galactosidase) or hydrochloric acid, followed by decolorization, ion exchange demineralization, and concentration. Crystallization of sugars from the sirups was reduced by decreasing total solids from 66 to 60% and the degree of hydrolysis from 95 to 75%; however, overall stability of sirup with respect to both crystallization and mold growth was optimum at 63 to 66% solids and 75% lactose hydrolysis. Stability was increased further by heating sirups to 70 to 75C and then hermetically sealing the containers. Viscosities were increased by lowering the degree of hydrolysis as well as by increasing total solids. The hydrolyzed-lactose sirups were as sweet as sucrose sirups above 50% total solids but less sweet than sucrose at lower solids. Although increasing lactose hydrolysis from 75 to 95% increased sweetness, differences were small. The sirups possessed good humectant properties at 40% relative humidity.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(78)94408-9