Enzymatic hydrolysis of demineralized and concentrated Permeate in milk factory (Shiraz pegah) and measurement of produced sugars by HPLC

Permeate is the byproduct of ultra filtration operations in a kind of cheese making process that leaks in liquid form from membrane and mainly contains lactose (80% initial rate), the amounts of minerals and vitamins. The biggest Permeate problem is disposal. Because of high amount of BOD, it cannot be directly entered in sewage without any treatment. In the project of producing glucose - galactose syrup, the aim is recycling the important amount of Permeate lactose into thick and sweet syrup that can be used in many formulations such as ice cream, confectionary, sweet condensed milk and even yogurt production. In this study, Permeate tested was obtained from Pegah Mashhad factory. First, the Permeate demineralized with Ion Exchange system and concentrated with Rotary Evaporator, until 5, 10, 15, 20 and 25 percent of lactose. After that, the lactose hydrolyzed by using of β – Galactosidase enzyme in 3 ratios. Then, the hydrolysis products were analyzed by HPLC system operation. Results show that 2 ratio of enzyme in 15% lactose concentration, produce the best sweetener syrup from an economic point of view.

Keywords:

Permeate , lactose , demineralization , enzymatic hydrolysis