Immobilized Lactase
- Lactase is used to remove lactose from milk and whey since many people are sensitive to lactose. Yeast (Kluyveromyces lactis) lactase is immobilized in cellulose triacetate fibers, which are cut up and used in batch STR (5°C, pH 6.4-6.8); it is used for processing of milk and sweet whey. But fungal lactase (from Aspergillus niger, optimum pH 3.0-4.0) is immobilized on porous silica and is used in a PBR for treatment of acid whey.