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The Manufacture of Low-Lactose Skim Milk for Use in Ice Cream

Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

1. Approximately 65 per cent of the lactose of skim milk has been removed both on a laboratory and on a semi-commercial scale without altering the normal degree of dispersion of the milk proteins.
   
2. This process consists of the following steps: 5.9 pounds of cane sugar is added to 100 pounds of fresh skim milk, the mixture is forewarmed to 63° C. for 10 minutes, evaporated under vacuum to 70 per cent total solids, drawn and cooled to 25° C., held 20 hours at 10° C., and the crystallized lactose removed from the milk by means of a centrifuge or a filter press.
   
3. The value of low-lactose milk lies in the opportunity which it provides of increasing the milk-solids-not-fat of an ice cream mix above that amount where lactose crystallization threatens when normal milk solids are used to reach an identical concentration. Ice cream mixes containing 11 to 13 per cent milk-solids-not-fat, in which the concentration of lactose was controlled by the use of low-lac milk, possessed an improved body and texture and were capable of withstanding adverse handling conditions without the development of sandiness.