The enzyme β‐galactosidase (lactose) obtained from several microbial sources was immobilized on zirconia‐coated porous glass particles. The immobilized enzymes were characterized by determining pH profiles, kinetic constants, thermal profiles, and operationalhalf‐lives in lactose and whey ultrafiltrate solutions. Studies were carried out on continuous reactor performance, and enzyme requirements for scale‐up were estimated. Lactose or whey hydrolyzed by this technique could find use commercially as a sweetener in a number of dairy products.
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Weetall et al. (1974) studied this question.