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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: 18 Apr 2021 at 5:46am
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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



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