Effect of Oligosaccharide Formation on the Cryoscopic Measurements of Enzymatic Hydrolysis of Lactose in Dairy Products

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Abstract
The effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose was evaluated. Whey permeate, 5% lactose solution, and milk samples were treated with β‐galactosidase and incubated for 4 hr at 37°C. Samples were withdrawn at regular intervals and analyzed for the degree of hydrolysis by a freezing point depression method (FPD), as well as by high performance liquid chromatography (HPLC). Results indicated that the percent hydrolysis of lactose was substantially less with the FPD measurement than with HPLC. Differences between the two analyses were coincided with the levels of oligosaccharides formed by transgalactosidation reactions during hydrolysis.