Question:
Lactose hydrolysis is a promising process with several advantages. Choose the correct answer from the options given regarding Valio system of lactose hydrolysis:
(A). Valio Hydrolysis Process consist of hydrolysing lactose in whey using enzyme from Aspergillus niger
(B). The system operates at a pH of about 7, and a temperature of 40 \(^{\circ}\text{C}\).
(C). It cannot be used for the treatment of products of neutral pH such as milk or sweet whey (without pH adjustment)
(D). The concentrated hydrolysed product can be used in fruit yoghurts, ice cream, whey drinks and confectionery.
Lactose hydrolysis is a promising process with several advantages. Choose the correct answer from the options given regarding Valio system of lactose hydrolysis:
(A). Valio Hydrolysis Process consist of hydrolysing lactose in whey using enzyme from Aspergillus niger
(B). The system operates at a pH of about 7, and a temperature of 40 \(^{\circ}\text{C}\).
(C). It cannot be used for the treatment of products of neutral pH such as milk or sweet whey (without pH adjustment)
(D). The concentrated hydrolysed product can be used in fruit yoghurts, ice cream, whey drinks and confectionery.
(A). Valio Hydrolysis Process consist of hydrolysing lactose in whey using enzyme from Aspergillus niger
(B). The system operates at a pH of about 7, and a temperature of 40 \(^{\circ}\text{C}\).
(C). It cannot be used for the treatment of products of neutral pH such as milk or sweet whey (without pH adjustment)
(D). The concentrated hydrolysed product can be used in fruit yoghurts, ice cream, whey drinks and confectionery.
Show Hint
Lactose hydrolysis increases the sweetness of milk without adding calories, as glucose and galactose are sweeter than the parent lactose molecule.
Updated On: Jul 23, 2026
- (A), (B) and (D) only.
- (A), (C) and (D) only.
- (B), (C) and (D) only.
- (A), (B), (C) and (D).
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Lactose hydrolysis splits milk sugar into glucose and galactose. This improves solubility, increases sweetness, and makes products suitable for lactose-intolerant individuals. The "Valio" process is a specific industrial method developed in Finland.
Step 2: Detailed Explanation:
- Statement (A): The Valio process typically uses an "acid lactase" ( $\beta$-galactosidase) derived from the fungus Aspergillus niger. Correct.
- Statement (B): Because it uses an acid lactase from A. niger, the optimum pH is around 3.0 to 4.5, not pH 7. Enzymes from yeast (like Kluyveromyces) operate at pH 7. Thus, (B) is incorrect.
- Statement (C): Since the enzyme used in the Valio process is acid-stable and requires a low pH for activity, it is ideally suited for acid whey. It cannot be used directly on neutral milk (pH 6.7) or sweet whey without first adjusting the pH downwards. Correct.
- Statement (D): Hydrolyzed lactose is 3-4 times sweeter than regular lactose, allowing for sugar reduction in yogurts and confectionery. Correct.
Thus, A, C, and D are correct.
Step 3: Final Answer: (2) (A), (C) and (D) only.
Lactose hydrolysis splits milk sugar into glucose and galactose. This improves solubility, increases sweetness, and makes products suitable for lactose-intolerant individuals. The "Valio" process is a specific industrial method developed in Finland.
Step 2: Detailed Explanation:
- Statement (A): The Valio process typically uses an "acid lactase" ( $\beta$-galactosidase) derived from the fungus Aspergillus niger. Correct.
- Statement (B): Because it uses an acid lactase from A. niger, the optimum pH is around 3.0 to 4.5, not pH 7. Enzymes from yeast (like Kluyveromyces) operate at pH 7. Thus, (B) is incorrect.
- Statement (C): Since the enzyme used in the Valio process is acid-stable and requires a low pH for activity, it is ideally suited for acid whey. It cannot be used directly on neutral milk (pH 6.7) or sweet whey without first adjusting the pH downwards. Correct.
- Statement (D): Hydrolyzed lactose is 3-4 times sweeter than regular lactose, allowing for sugar reduction in yogurts and confectionery. Correct.
Thus, A, C, and D are correct.
Step 3: Final Answer: (2) (A), (C) and (D) only.
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