Purification of Sirups from Hydrolyzed Lactose in Sweet Whey Permeate

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Abstract
Sirups were prepared from whey permeates containing 90% hydrolyzed lactose by use of bentonite to remove protein and by cation and anion exchange resins to remove salts and nonprotein N, and then they were concentrated to 60-66% total solids. The resulting clear colorless sirups contained 98.7-98.4% carbohydrate, 1.18-1.40% protein equivalent (N .times. 6.38), and .13-.23% chloride ash, dry weight. The sweetness and stability of these sirups were equal or more than sirups made by hydrolysis of purified lactose.