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

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 contro...

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Autores principales:	Awais Raza, Sanaullah Iqbal, Faiz-ul-Hassan Shah, Zulfiqar Ahmad, Muhammad Adil Rehman, Muhammad Waseem, Muhammad Usman
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Lactose intolerance Prebiotic Gut health Cheese Enzymatic conversion Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/fe2342c8ef534c5a9cbc930a82006b41
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id	oai:doaj.org-article:fe2342c8ef534c5a9cbc930a82006b41
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spelling	oai:doaj.org-article:fe2342c8ef534c5a9cbc930a82006b412021-11-30T04:17:56ZConversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese2666-833510.1016/j.fufo.2021.100097https://doaj.org/article/fe2342c8ef534c5a9cbc930a82006b412021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2666833521000873https://doaj.org/toc/2666-8335In 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.Awais RazaSanaullah IqbalFaiz-ul-Hassan ShahZulfiqar AhmadMuhammad Adil RehmanMuhammad WaseemMuhammad UsmanElsevierarticleLactose intolerancePrebioticGut healthCheeseEnzymatic conversionNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFuture Foods, Vol 4, Iss , Pp 100097- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lactose intolerance Prebiotic Gut health Cheese Enzymatic conversion Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Lactose intolerance Prebiotic Gut health Cheese Enzymatic conversion Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Awais Raza Sanaullah Iqbal Faiz-ul-Hassan Shah Zulfiqar Ahmad Muhammad Adil Rehman Muhammad Waseem Muhammad Usman Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
description	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.
format	article
author	Awais Raza Sanaullah Iqbal Faiz-ul-Hassan Shah Zulfiqar Ahmad Muhammad Adil Rehman Muhammad Waseem Muhammad Usman
author_facet	Awais Raza Sanaullah Iqbal Faiz-ul-Hassan Shah Zulfiqar Ahmad Muhammad Adil Rehman Muhammad Waseem Muhammad Usman
author_sort	Awais Raza
title	Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
title_short	Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
title_full	Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
title_fullStr	Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
title_full_unstemmed	Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
title_sort	conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/fe2342c8ef534c5a9cbc930a82006b41
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Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese

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