General dairy - Lactose crystallization

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Lactose crystallization

Printed From: Dairy Science and Food Technology
Category: General dairy
Forum Name: General dairy
Forum Description: Dairy science and technology matters not covered elsewhere
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=120
Printed Date: 07 Aug 2022 at 4:16pm
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Topic: Lactose crystallization

Posted By: Guests
Subject: Lactose crystallization
Date Posted: 22 Mar 2010 at 10:15pm

Galactose formed by hydrolysis of lactose is a potential inhibitor. Standard dairy chemistry textbooks deal with this area very well. Use Google scholar to find out more.

Replies:

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:15pm

Vad,

Welcome to the forum. What powder are you manufacturing?(SMP, Dry whey etc?)

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:15pm

Straight whey nothing fancy