Acid Hydrolysis of Lactose in Whey Versus Aqueous Solutions

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Abstract
Hydrolysis was over 90% in a 30% (wt/vol) solution of lactose in 2N H2SO4 at 60.degree. C for 36 h. The brown color that developed during hydrolysis was removed easily with activated C. Slight off-flavors were removed completely by treatment with Ca(OH)2 to about pH 6 followed by activated C, yielding a syrup of excellent color and flavor. This process minimized anions and cations in the hydrolyzed syrup. Neutralization with lime and treatment with activated C gave a syrup with equisweetness to 20.8% sucrose (g/100 ml). Acid hydrolysis of concentrated whey with H2SO4 produced a more severe browning reaction and off-flavor. Treatments with Ca(OH)2 and activated C that were effected in aqueous lactose hydrolysates were ineffective in hydrolyzed whey. NaHSO4 inhibited color development during hydrolysis of whey but slowed hydrolysis, affected flavor and interfered with analytical methods.

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