Figure 2: Hydrolysis of lactose in whey permeate: Application of two different enzymatic assays (solid β-galactosidase: pH-value = 4.8, T = 45°C; Maxilact LG 2000^TM: pH-value = 6.5, T = 38°C). (a) Degree of lactose conversion vs. time; (b) remaining concentration of lactose vs. time; (c) hydrolysis velocity vs. time (d) initial enzymatic activity.