Whey Hydrolysis and Its Use

Abstract

Temperature control by computer grogram which was designed to control the relay with water pumping comparing with no water pumping, (av. 37.05±0.35^oC and 36.98±0.25^oC) was better than thermostat control (35.09±0.6^oC) when set at 37^oC. It gave more accurate and reliable control system. The hydrolysis of lactose by beta-galactosidase showed that the specific activities of varied enzyme concentrations (0.002, 0.006 and 0.010 mg/ml) at 37^oC pH 6.8 were not significantly different. Specific activity of enzyme was higher at 135 min (28.92 µmol/min/mg protein) than at 340 min (17.37 µmol/min/mg protein) hydrolysis. Organoleptic tests of fermented whey resulted that the taste panelists preferred prducts with total solid contents of 15% and 20% to 10% (p>0.05). Moreover, the taste panel preferred the hydrolyzed fermented whey to the unhydrolyzed sample.