Enzymatic Lactose Hydrolysis for Prevention of Lactose Crystallization in a Whey Spread

ABSTRACT The enzymatic lactose hydrolysis for elimination of sandiness was studied in a whey‐buttermilk spread of previously optimized composition (18% fat, 12% protein, 17% lactose). Soluble enzyme preparations of either the acid ( Aspergillus ) or the neutral ( Kluyveromyces ) type were suitable for the minimum 30% hydrolysis required to prevent the lactose crystallization. Two types of acid enzymes used at either 1 mg or 2 mg per g hydrolyzed mixture produced the desired effect after 2 hr of hydrolysis at 30°C. Similar results were obtained with two types of neutral enzymes at 2 mg per g hydrolyzed mixture after either 2 or 4hr of hydrolysis at 30°C.