Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese

• DOI: 10.1016/j.fufo.2021.100097
• Publication Date: 2021-11-14T15:03:05Z
• Authors: Awais Raza; Sanaullah Iqbal; Faiz-ul-Hassan Shah; Zulfiqar Ahmad; Muhammad Adil Rehman; Muhammad Waseem; Muhammad Usman
• Keywords: Prebiotic; Organoleptic

In this study, lactose in milk is converted to galacto-oligosaccharides (GOS) using β-gal from Kluveromyces lactis. Trans-galactosylation was done by adding 1 mL of 1L at 42°C for 2 hours with continuous agitation. Subsequently, the cheese prepared GOS enriched and control were compared physico-chemical organoleptic properties. The chemical composition prebiotic exhibited non-significant differences fat, protein, moisture ash, whereas a significantly lower level (56.25%) observed as cheese. Organoleptic evaluation showed that has similar appearance overall acceptability does except taste texture which improved trans-glycosylation.