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Factors Influencing Lactose Crystallization

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

The role of various factors in lactose crystallization was determined by measuring weight gains of lactose crystals during 20 h storage in lactose solutions (30 g -hydrate/100 ml water) containing various additives. Supersaturation was not varied and crystal growth was not diffusion-controlled under the test conditions. Washing the crystals with distilled water speeded subsequent growth in pure solutions. In edible and fermentation grades of lactose, impurities accelerated growth initially and then slowed it abruptly. In demineralized wheys also, growth was accelerated but continued fast in subsequent tests. Acceleration of growth by alcohol supports the step theory rather than supersaturation. High acidity (pH < 1) greatly accelerated crystallization, with sulfuric acid especially effective approaching the crystallization rate of sucrose. Acetic and lactic acids, however, were inhibitory. ß-Lactose, glucose, and maltose accelerated crystal growth rather than being inhibitory as suggested in the literature.