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Problems of Lactose Crystallization in Concentrated Milk Products¹

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

Conclusion: In conclusion, it can be said that lactose is troublesome in processing, packaging, and storage of many concentrated milk products, because it tends to crystallize. Although many techniques for controlling and minimizing the difficulties of crystallization, and threatened crystallization, have been developed, the problem is not completely understood and some of the corrective measures now employed are only partially effective. Research in this area should be fruitful, and the results useful in improving product-quality and in prolonging keeping periods.

¹ Authorized as Paper No. 2189 in the Journal series of the Pennsylvania Agricultural Experiment Station.