Changes During Acid Hydrolysis of Lactose

A study was made on sulfuric acid-catalyzed hydrolysis of lactose with the intent to neutralize with lime and thereby reduce the amount of soluble salts in the resulting syrup. Acid concentrations ranged from 1 to 3N while lactose concentrated varied from 5 to 40% (wt/wt). Hydrolysis by sulfuric acid was noticeably slower than by hydrochloric acid. The offcolor that developed depended on the time of hydrolysis, lactose concentration, type of acid, and acid concentrations. In contrast to enzymic hydrolysis, no oligosaccharides could be detected during acid hydrolysis.