Variability of Growth of Lactose Crystals Under Commercial Treatment

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. © 1977, American Dairy Science Association. All rights reserved.