Production of Lactose-Free Cheese Using Partially Purified …
49
Table 6 Microbial load at storage condition in control cheese and cheese from β-galactosidasetreated milk
Microorganism
Day 0
Day 10
Day 20
Day 30
CC
BTC CC
BTC CC
BTC CC
BTC
Standard plate count (log cfu/g) 8.92 8.41 9.46 8.62 10.19 9.29 10.66 9.60
Lactic acid bacteria (log cfu/g)
8.12 8.39 8.62 8.14
8.59 8.23
8.91 8.66
Yeast (log cfu/g)
2.66 2.29 2.82 3.16
3.21 4.21
4.72 4.33
Coliform (log cfu/g)
3.63 4.58 4.26 4.67
5.11 4.72
5.66 4.79
CC—control cheese, BTC—cheese from β-galactosidase treated milk
4 Conclusion
From the present results, it can be concluded that Enterobacter aerogenes st
KCTC2190 is a potent producer of β-galactosidase and this enzyme can be used to
degrade the lactose content of dairy food products. Partial purification is an important aspect in improving the activity of crude enzyme for a better yield of mono
sugar from lactose. Enzymatic hydrolysis of cheese with β-galactosidase decreases
the hardness of cheese by degrading the lactose content. The ability of this enzyme
in reducing lactose percentage enhances its acceptability in the food industry.
Acknowledgements Authors acknowledge the facilities given by School of Community Science
and Technology, Indian Institute of Engineering Science and Technology, Shibpur, India to carry
out this work. Authors are also thankful to Indian Council of Medical Research, New Delhi, India
for providing financial assistance in form of Senior Research Fellowship.
References
American Public Health Association (2005) Standard methods for the examination of water and
waste water, 21 st edn. Washington, DC USA
AOAC (2011) Official methods of analysis international. Association of official analytical chemists,
18th edn. Washington DC USA
Bosso A, Morioka LRI, Santos LFD, Suguimoto HH (2016) Lactose hydrolysis potential and thermal
stability of commercial β-galactosidase in UHT and skimmed milk. Food Sci Technol 36(1):159–
165
Erich S, Kuschel B, Schwarz T, Ewert J, Böhmer N, Niehaus F, Eck J, Lutz-Wahl S, Stressler T,
Fischer L (2015) Novel high-performance metagenome β-galactosidases for lactose hydrolysis
in the dairy industry. J Biotechnol 210:27–37
Haddad MA, Yamini MI (2017) Microbiological quality of soft white cheese produced traditionally
in Jordan. J Food Process Technol 8(12):706-712
Huma N, Rafq S, Sameen A, Pasha I, Khan MI (2018) Antioxidant potential of buffalo and cow
milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells. Asian-Australas J
Anim Sci 31(2):287–292
49
Table 6 Microbial load at storage condition in control cheese and cheese from β-galactosidasetreated milk
Microorganism
Day 0
Day 10
Day 20
Day 30
CC
BTC CC
BTC CC
BTC CC
BTC
Standard plate count (log cfu/g) 8.92 8.41 9.46 8.62 10.19 9.29 10.66 9.60
Lactic acid bacteria (log cfu/g)
8.12 8.39 8.62 8.14
8.59 8.23
8.91 8.66
Yeast (log cfu/g)
2.66 2.29 2.82 3.16
3.21 4.21
4.72 4.33
Coliform (log cfu/g)
3.63 4.58 4.26 4.67
5.11 4.72
5.66 4.79
CC—control cheese, BTC—cheese from β-galactosidase treated milk
4 Conclusion
From the present results, it can be concluded that Enterobacter aerogenes st
KCTC2190 is a potent producer of β-galactosidase and this enzyme can be used to
degrade the lactose content of dairy food products. Partial purification is an important aspect in improving the activity of crude enzyme for a better yield of mono
sugar from lactose. Enzymatic hydrolysis of cheese with β-galactosidase decreases
the hardness of cheese by degrading the lactose content. The ability of this enzyme
in reducing lactose percentage enhances its acceptability in the food industry.
Acknowledgements Authors acknowledge the facilities given by School of Community Science
and Technology, Indian Institute of Engineering Science and Technology, Shibpur, India to carry
out this work. Authors are also thankful to Indian Council of Medical Research, New Delhi, India
for providing financial assistance in form of Senior Research Fellowship.
References
American Public Health Association (2005) Standard methods for the examination of water and
waste water, 21 st edn. Washington, DC USA
AOAC (2011) Official methods of analysis international. Association of official analytical chemists,
18th edn. Washington DC USA
Bosso A, Morioka LRI, Santos LFD, Suguimoto HH (2016) Lactose hydrolysis potential and thermal
stability of commercial β-galactosidase in UHT and skimmed milk. Food Sci Technol 36(1):159–
165
Erich S, Kuschel B, Schwarz T, Ewert J, Böhmer N, Niehaus F, Eck J, Lutz-Wahl S, Stressler T,
Fischer L (2015) Novel high-performance metagenome β-galactosidases for lactose hydrolysis
in the dairy industry. J Biotechnol 210:27–37
Haddad MA, Yamini MI (2017) Microbiological quality of soft white cheese produced traditionally
in Jordan. J Food Process Technol 8(12):706-712
Huma N, Rafq S, Sameen A, Pasha I, Khan MI (2018) Antioxidant potential of buffalo and cow
milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells. Asian-Australas J
Anim Sci 31(2):287–292