Sabioni, José GeraldoPinheiro, Adão José RezendeSilva, Daison OlzanyChaves, José Benício PaesBorges, Arnaldo Chaer2015-03-252015-03-251984SABIONI, J. G. et al. Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. Journal Of Dairy Science, v. 67, n.10, p. 2210-2215, 1984. Disponível em: <http://www.journalofdairyscience.org/article/S0022-0302%2884%2981568-4/abstract>. Acesso em: 08 nov. 2014.0022-0302http://www.repositorio.ufop.br/handle/123456789/4759Feasibility of controlling lactose crystallization in "dulce de leche" by permeabilized Kluyveromyces lactis cells was studied. Optimum temperature for lactase activity was 45°C. Stability of the enzyme system remained practically unaltered during storage at room temperature or below for up to 7 mo. Degree of lactose hydrolysis in milk was determined as a function of the content of permeabilized cells. Addition of 400 or 800 rag/liter of permeabilized cells to milk used to make "dulce", followed by 2.5 or 3.5 h incubation at 35°C, resulted in hydrolysis of 45.02 and 69.13% of the lactose. There was no lactose crystallization after 120 days storage in products treated by permeabilized cells. The sensory qualities of the "dulces" were similar to those of the control.en-USArtigo publicado em periodicoO periódico Journal of Dairy Science concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3557100735853.https://doi.org/10.3168/jds.S0022-0302(84)81568-4