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Changes During Acid Hydrolysis of Lactose

Authors
Journal
Journal of Dairy Science
0022-0302
Publisher
American Dairy Science Association
Volume
60
Issue
1
Identifiers
DOI: 10.3168/jds.s0022-0302(77)83824-1
Keywords
  • Research Papers

Abstract

Abstract A study was made on sulfuric acid-catalyzed hydrolysis of lactose with the intent to neutralize with lime and thereby reduce the amount of soluble salts in the resulting syrup. Acid concentrations ranged from 1 to 3N while lactose concentrated varied from 5 to 40% (wt/wt). Hydrolysis by sulfuric acid was noticeably slower than by hydrochloric acid. The off-color that developed depended on the time of hydrolysis, lactose concentration, type of acid, and acid concentrations. In contrast to enzymic hydrolysis, no oligosaccharides could be detected during acid hydrolysis.

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