Process optimization for preparation of beverage from lactose hydrolyzed whey permeate

Whey permeate obtained during ultrafiltration of cheddar cheese whey was used for preparation of lactose hydrolyzed whey permeate beverage. The lactose present in permeate was hydrolyzed by commercially available P-galactosidase. Different parameters such as temperature, pH and level of enzyme were optimized to obtain 80% lactose hydrolysis. Temperature of 37degreesC, pH of 6.5 and 1 ml enzyme preparation having activity of 3000 units/l concentration of enzyme were found optimum to obtain 80% hydrolysis at an incubation period of 1 h. From among the various levels of sugar and citric acid tried to prepare beverage, sugar level of 8.0 % and citric acid level of 0.1 % were found optimum. Lactose hydrolysis significantly improved the over all acceptability of the hydrolyzed beverage as compared with unhydrolyzed beverage. Carbonation further improved all the sensory attributes of the hydrolyzed beverage. The study revealed that utilization of whey permeate for beverage preparation is one of the best ways to redeem permeate solids for human food chain.