Preservation of food by freezing is a common method
of processing. Of relatively recent origin is the freeze-drying
method. This method has several advantages over
other methods of preservation, but is not free of problems,
one of which is the maintenance of appearance and
texture.
In the present study, the...
Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...