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Crystallization in lactose refining-a review.

Shin Yee Wong1, Richard W Hartel

  • 1Dept. of Biological Systems Engineering, Univ. of Wisconsin, Madison, WI, 53706.

Journal of Food Science
|February 13, 2014
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Summary
This summary is machine-generated.

This review summarizes lactose crystallization in the dairy industry, focusing on optimizing crystal separation from whey. Further research transfer is needed to improve industrial lactose refining processes.

Keywords:
crystallizationindustriallactoseoptimizationsecondary nucleation

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Area of Science:

  • Dairy Science
  • Chemical Engineering
  • Crystallization Technology

Background:

  • Lactose crystallization is a key separation process in the dairy industry for refining whey.
  • The process involves nucleation, growth, and aggregation of lactose crystals.
  • Crystallization rate is influenced by crystallizer design, processing parameters, and impurities.

Purpose of the Study:

  • To review existing studies on lactose crystallization mechanisms and kinetics.
  • To analyze factors affecting lactose crystallization.
  • To provide an overview of industrial lactose crystallization challenges and optimization strategies.

Main Methods:

  • Literature review of studies on lactose crystallization theory and kinetics.
  • Analysis of factors influencing crystallization rate.
  • Overview of industrial crystallization operations and manufacturer challenges.

Main Results:

  • Lactose crystallization involves complex kinetics influenced by multiple factors.
  • Industrial lactose crystallization processes are not yet fully optimized.
  • Knowledge transfer is crucial for dairy industry improvements.

Conclusions:

  • Significant research exists on lactose crystallization, but industrial application lags.
  • Process optimization requires integrating new knowledge and technology.
  • Future efforts should focus on bridging the gap between research and industrial practice.