The dairy industry produces various high lactose products and ingredients. Drying of high-lactose products requires careful processing, as these products can easily cause difficulties due to stickiness, hygroscopicity, etc. Normal skimmed milk powder has a lactose content of >50%. Even higher levels of lactose are present in whey powder (~61%),1 permeate powder (~80%) and lactose (>98%). Pre-crystallisation of lactose is often carried out to make non-hygroscopic powders, by minimising the presence of the hygroscopic amorphous lactose. Pre-crystallisation typically involves concentration followed by controlled cooling. These processes for lactose, permeate and whey powder production are well established ferrous sulfate vs ironand widely applied industrially. However, considerably less knowledge is available for acid whey types, which contain other compounds that can strongly affect crystallisation behaviour; in particular, lactic acid has a strong effect on lactose crystallisation behaviour. Lactic acid is present only in small amounts in whey derived from cheese manufacture or from casein production using mineral acids, but in much larger amouferrous sulfate vs ironnts in acid whey from fermented dairy products. This can impair crystallisation behaviour.
Unravelling acid whey processing by understanding lactose crystallisation
