Methods of Monitoring Lactose and Other Metabolites in Whey Fermentation

Page: 869

V. Legarová and L. Kouřimská

Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague

 

HPLC was the most suitable method for the purpose. It was used for determination of lactose, glucose, galactose and lactic acid produced by thermophilic bacteria in whey fermentation. The resulted in a substantial decrease in the lactose content. It decreased by 0.75 % after 4-h fermentation but still not sufficiently for recommendation of these drinks to people with lactose intolerance.

 

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