Introduction:
Lactose is a very useful sugar although it is very useful but it cannot be used in the food products because many people are intolerant to lactose. It has low solubility in compare of monosaccharide sugar and it tend to produce crystals.however lactose is only 20% sweet and sucrose and if it’s intended to be used in foods then a large amount of it was needed to achieve the sweetness in the food. Lactose is a disaccharide sugar and it is found in milk. When cheese is made a large amount of whey is produced. So if this whey is produced (it is rich in lactose and protein) is drained into the sewage then due to its high nutrients encourages the growth of microorganisms. As they grew larger then fines (goods and raw materials) in the industry can be imposed this pollution and can cause a big loss.
Aim:
To investigate how the concentration of glucose is increased over time if immobilised lactose (enzyme is added to the whey)
Hypothesis:
The whey can be produce by adding rennet to the milk to separate the lactose from the cream. My hypothesis is that is no glucose present in whey originally but as the enzyme is added then the concentration of glucose will increase overtime as lactose will be broken down into glucose and galactose.
Plan:
To produce whey from the milk.
Apparatus:
- Milk
- Rennet
- 10cm3 measuring cylinder
- Incubator (at 370c)
- Glass rod
- Tea strainer
- Small beaker
Method:1
Firstly measure out 10cm3 of milk in a small beaker. While doing this set the incubator (used to heat up the milk) at approximately 370c. Then add 3-4 drops of rennet to the milk in the beaker and stir it to mix the rennet with milk to get as much whey as possible with this reaction. Then check the temperature of the incubator to see if it is hot enough. Then leave the milk beaker in it for about 15 minutes and after 15 minutes take it out to see if the whey is separated from its curd. However if it is not separated enough then leave it for another few minutes to get as much whey as possible. As the milk is in the incubator, set up the apparatus for the next part of the experiment to immobilise lactose (enzyme). As the milk is curdled, pour this curdled milk in to a tea strainer to strain it over a clean beaker. As the milk then start the second part of the experiment of immobilises lactose.