Effect of whey concentrate crystallization parameters on lactose crystal forms Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/xg94hs320

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  • 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 concentrate and quantification of amount of lactose crystallized was performed using peak areas. Crystallization parameters had no significant effect on lactose form or amount crystallized. Lactose crystallized at 55% (SD 4%) in the α-lactose monohydrate form with crystals of similar dimensions. Powder properties of solubility index, free moisture, and angle of repose (flowability) were not significantly affected. Conclusions were that normal commercial processing parameter fluctuations do not affect whey concentrate cystallization.
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