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Kinetic Reactions of Alpha and Beta Lactose. II. Crystallization¹

Department of Food Science and Technology, University of California, Davis

ABSTRACT

Studies were conducted on rates of mutarotation and crystallization of lactose. Mutarotation occurred at the same rate in a supersaturated solution as in solutions with lower concentrations. Crystallization always occurred at a lower rate than mutarotation and, hence, the latter is not a limiting factor. Furthermore, crystallization differed when the solution was agitated: The relationship was logarithmic with agitation, and linear without. This is shown to be due to factors active at the surface during crystallization rather than to diffusion. Crystallization studies in concentrated whey showed, again, a logarithmic relationship, and occurred at approximately the same rate as in water, which shows that the increased viscosity did not have a retarding influence.

¹ This work was supported by a grant from the Dairyman's Cooperative Creamery Association, Tulare, California.