Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
Awais Raza,
Sanaullah Iqbal,
Faiz-ul-Hassan Shah,
Zulfiqar Ahmad,
Muhammad Adil Rehman,
Muhammad Waseem,
Muhammad Usman
Affiliations
Awais Raza
University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan
Sanaullah Iqbal
Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Faiz-ul-Hassan Shah
Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan; Corresponding author at: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Baghdad-ul-Jadeed Campus, Bahawalpur, Pakistan.
Zulfiqar Ahmad
Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Muhammad Adil Rehman
Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Muhammad Waseem
Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Muhammad Usman
Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
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.
