Investigation of the effect of b-galactosidase enzyme on the storage capacity of low-lactose milk

Abstract

The article discusses the effect of the b-galactosidase enzyme on the storage capacity of milk with hydrolyzed lactose. For this purpose, parallel studies of a sample of sterilized milk and low-lactose milk, produced on its basis, were carried out. The peptide profile was used as a criterion for assessing the storage capacity of milk that underwent enzymatic decomposition of lactose. Assessment of the state of the peptide profile during storage was recorded at three control points — 30, 60 and 90 days. Studies have shown that at the second checkpoint, peptides were identified that characterize the proteolytic activity in the product. The third checkpoint study revealed the presence of low molecular weight peptides responsible for the bitter taste in milk. Parallel studies of sterilized milk without the addition of the enzyme did not reveal any changes in the peptide profile. The studies carried out indicate that the b-galactosidase enzyme has a residual proteolytic activity, which negatively affects the storage capacity of low-lactose milk and, as a consequence, the products, produced on its basis.