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

Abstract

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

Keywords

• Lactose intolerance
• Prebiotic
• Gut health
• Cheese
• Enzymatic conversion