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Seeding Test for Crystalline Beta Lactose

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

INTRODUCTION

Many times it is of great importance to know whether the lactose in a dried milk product is present as a glass or is in the crystalline state, and if in the crystalline state whether the crystals are alpha hydrate, beta anhydride, or both. This information can be obtained rather easily by taking advantage of the property of lactose to form fairly stable supersaturated solutions. Below 93° C., supersaturation with respect to alpha lactose hydrate predominates, and above this temperature, supersaturation with respect to beta lactose anhydride. If the concentration is so controlled that the solution is supersaturated with respect to one form and is undersaturated with respect to the other forms of lactose, advantage can be taken of the supersaturated state of the solution to test, by seeding, for the presence in the crystalline state of the form of lactose with respect to which the solution is supersaturated.