Valorization of Lactose-based By-products through the Conversion to Lactobionic Acid and Its Application to Mozzarella Production Process

Whey and milk ultrafiltration (UF) permeate are usually considered as environmental pollutants due to their elevated organic load. Increase of whey production owing to high demand of milk-derived products creates a huge disposal problem for dairy industries. The conversion of lactose, which is main component of whey and milk UF permeate, to value-added ingredients is advantageous. In this project, we will employ a cost-effective enzymatic method to convert lactose into bioactive LBA using whey and milk UF permeate as substrates. The process will be optimized to achieve the maximum production of LBA. Then, the resulting LBA-enriched permeates will be added to mozzarella cheese with aim of improving its functionality and production yield. In addition to the costs reduction of whey disposal to the environment, the improvement of functionality and nutritional quality of the produced cheese lead to the advent of new customers or increased benefits realized by existing customers in the market.

Faculty Supervisor:

Salwa Karboune

Student:

Partner:

Agropur Coopérative

Discipline:

Life Sciences

Sector:

Manufacturing

University:

McGill University

Program: