Modification of milk using immobilized enzymes

The preparation and use of immobilized enzyme systems for the modification of the principle components of milk—casein, lactose, and butterfat—are discussed. Design of a pilot-scale bioreactor is described. Also the use of tea polyphenols as a crosslinking agent is reported. A review of methods for hydrolyzing lactose and characteristics of a concentrated liquid sweetener derived from dairy byproducts is presented. Further, the application of immobilized esterases to modify milk, cream, and butterfat is reported.