16 May 2013 World leading enzyme sensor for monitoring lactose during milk processing

Lincoln Agritech, a 100% subsidiary of Lincoln University, has produced the world’s first at-line biosensor for detecting lactose in milk processing plant waste streams, an innovation that could yield significant efficiency improvements for New Zealand’s dairy industry.

Dr Neil Pasco’s research has developed Lactosenz™ – an enzyme-based biosensor that detects and measures the quantity of lactose present in waste streams from dairy processing plants. The sensor can be integrated into a processing line and provides results in almost real time, a significant improvement on the lactose-loss monitoring methods currently used at New Zealand’s dairy plants.

Milk production in the modern era is a high volume business – the average plant in New Zealand processes almost 14 million litres of milk a day. Given the significant economic return to New Zealand from the dairy industry, it is vital to extract as much value from milk components as possible.  Current loss-monitoring methods rely on retrospectively testing a composite sample from a processing waste stream collected over a 24 hour period.

Lactosenz™ operates by incorporating an enzyme, which specifically detects lactose in milk, on to a screen-printed electrode. The lactose concentration is detected by the enzyme and generates an electrical signal that is displayed to the operator. Dr Pasco says the biosensor works much like the glucose test strips used by diabetes patients. “Diabetics are able to quickly test their blood sugar levels with a convenient swab test. Our research allows the lactose levels in milk processing streams to be tested just as quickly”.

Milk is made up of 87% water and 13% solids. Of the solids, around 5% is likely to be lactose. Lactose as a commodity has significant value – it is used in a wide range of product categories, including functional foods, pharmaceuticals, ethanol production, infant formulae, and bakery goods.

Dr Pasco says the new technology will lead to efficiency gains throughout the sector and has the potential to optimise milk processing and maximise lactose yields nationwide – and at a global level.

For more information, read the full article on page 91 of the University’s research profile publication Transform.