A Survey about enzymatic hydrolysis of permeate from cheese milk ultra filtration

Permeate is the by product of ultrafiltration operation in a kind of cheese making process that leakage from membrane in a liquid form and mainly it contains 4.5-4.8% lactose and 0/44- 0/47 % mineral salts. The problem with permeate is its disposal. For this purpose heated and non- heated permeate samples incubated and hydrolyzed by using B-glycosidase enzyme in three thermal range (35, 40 and 45) Celsius degree and three time intervals (60, 150 and 240) minutes and three enzyme range ( 0, 0.1 and 0.2) percent. Degree of hydrolysis was analyzed by using the milkoscan instrument . The results showed that the heated sample with 0.1% enzyme content during 150 minutes and in 40ċ gives the best results.Each of sample were examined for turbidity and pH.The heated sample had less turbidity and pH showed no significant relationships