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Journal of Dairy Science Vol. 60 No. 10 1544-1549
© 1977 by American Dairy Science Association ®
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Variability of Growth of Lactose Crytals Under Commercial Treatment

P. Valle-Vega1, T. A. Nickerson, E. E. Moore and M. Gonzenbach2

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

ABSTRACT

The problem of accelerating crystallization rate while simultaneously achieving acceptable yield and handling properties of lactose crystals under industrial conditions is of great importance. Five commercially produced samples of lactose were analyzed on an Image Analyzer Computer, and the percentage of total crystals was measured for 11 sizes covering a range from 679 to 35,646 µm2. The effect of cooling rate on crystal size distribution was the major processing variable. The relationships of size distribution of the crystals to such physical characteristics as ease of centrifuging, rinsing, and drying are discussed.

FOOTNOTES

1 Recipient of a Bank of Mexico, Universidad Nacional Autónoma de México (UNAM), on leave from DES, Faculty of Chemistry, UNAM, México 20 D.F.

2 Valley Queen Cheese Factory, Inc., P. O. Drawer 351, Milbank, SD 57252.






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Copyright © 1977 by the American Dairy Science Association ®.