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Journal of Dairy Science Vol. 57 No. 7 786-792
© 1974 by American Dairy Science Association ®
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Moisture Analysis and Estimation of Crystalline {alpha}-Lactose in Whey Powders

B. A. Anderson1 and E. Berlin

Dairy Products Laboratory, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Philadelphia, Pennsylvania 191182

ABSTRACT

Chemical titration, azeotropic distillation, and vacuum dehydration techniques were evaluated for determining moisture in spray-dried whey powders. Total moisture contents of cottage and Cheddar cheese whey powders are best determined with the Karl Fischer titration and toluene distillation methods, respectively. Free moisture, exclusive of water of hydration of {alpha}-lactose • H2O crystals, may be measured by drying in vacuo at 65 C at 100 torr for 6 h. Vacuum dehydration at higher temperature and prolonged toluene distillation of cottage cheese whey powder are complicated by lactic acid volatilization and by powder decomposition. High vacuum drying of sweet whey powder releases some of the water of hydration of {alpha}-lactose. Crystalline lactose contents of whey powders can be estimated within 10% of polarimetrically determined values by taking the differences between total and free moisture values. Thermogravimetry can provide a similar estimate of lactose crystallinity in dried products other than cottage cheese whey powder.

FOOTNOTES

1 Present address: Consumer and Food Economics Institute, Agriculture Research Service, U.S. Department of Agriculture, Hyattsville, MD 20782.

2 Research conducted while Dairy Products Laboratory was located in Washington, D.C.






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Copyright © 1974 by the American Dairy Science Association ®.