Produção de xarope hidrolisado de lactose do permeado de soro de leite e aplicação em bebida láctea fermentada

• Ano de defesa: 2016
• Autor(a) principal: Endres, Creciana Maria
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade de Passo Fundo; Faculdade de Agronomia e Medicina Veterinária – FAMV; Brasil; UPF; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Lactose; Soro do leite; Xaropes; CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
• Link de acesso: https://repositorio.upf.br/handle/123456789/1693

The whey is derived from the preparation of cheeses process, it is produced in large quantities by the dairy industry. This presents in its composition on average 4.6% lactose, which is the major whey carbohydrate. The lactose in the whey has a high potential application in f ood formulations, in addition to being a potential raw material for producing glucose and galactose by hydrolysis yielding a rich syrup into glucose and galactose, more sweetening power than lactose own which can be used in food formulation. The aim of thi s study was to develop a process to use the permeate ultrafiltration, enabling the development of glucose syrup and galactose as well as its application in food formulation. The preparation of syrup occurred concentrated lactose treatment process, enzymati c hydrolysis, followed by the concentration step, the preparation of the syrup proceeded with the application of it in milk beverage formulation fermented without lactose. The enzymatic hydrolysis is carried out with four different commercial enzymes, A, B, C and D different concentrations of enzyme (0.07 %, 0.1 %, 0.5 % and 1 %). The products were characterized by their physicochemical properties. The results showed that C enzyme showed better results when the selected concentration was 0.1 % (v / v) enzyme. When replaced sucrose by 25% syrup in the milk beverage formulation had to be a good acceptance by the sensorial panel, showing that the syrup can be applied in dairy drink lactose - free and even this can be consumed by intolerant people because it had residual lactose <0.5 % making up a product with low content of lactose. It suggested the process could be played on an industrial scale for the preparation of syrup, bringing alternative reuse of by - product permeate ultrafiltration, making it a viable alternative to the dairy sector.