Galactose from lactose - in by-products of cheese and casein industries

Abstract

Abstract Galactose is obtd. from lactose solns. such as lactoserum from the cheese and casein inds. by first freeing the solns. from protein, then adjusting the conc. of lactose to between 5% and 15%, hydrolysing to transform the lactose to a mixt. of glucose and galactose, then adjusting the hydrolysate pH to 3-6, and submitting it to fermentation by a selected yeast, pref. Schizosaccharomyces liquefaciens and/or Saccharomyces rosei, using glucose as nutrient without acting on the galactose, until the glucose has disappeared, separating by centrifuge to give yeasts which are recovered, and a soln. of galactose from which the galactose is extracted.

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