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Measuring Lactase Enzymatic Activity in the Teaching Lab

Measuring Lactase Enzymatic Activity in the Teaching Lab

Published on: August 6, 2018

Lactose in dairy ingredients: Effect on processing and storage stability.

Thom Huppertz¹, Inge Gazi¹

¹NIZO Food Research, PO Box 20, 6710BA, Ede, the Netherlands.

Journal of Dairy Science

|September 21, 2015

Summary

Lactose significantly impacts dairy ingredient processing and storage by affecting powder properties, stickiness, and caking. Understanding its phase (amorphous vs. crystalline) and interactions is key to optimizing dairy ingredient quality.

Keywords:

amorphous lactose caking glass transition lactose crystallization stickiness

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Area of Science:

Food Science
Dairy Technology
Physical Chemistry

Background:

Lactose is a primary carbohydrate in milk, present in various dairy ingredients at differing concentrations.
Its presence influences powder properties, leading to issues like stickiness, fouling, caking, and Maillard reactions.
The physical state of lactose (amorphous or crystalline) and environmental factors are critical to its behavior.

Purpose of the Study:

To review the influence of lactose on the physiochemical properties of dairy ingredients.
To emphasize the impact of lactose on processing and storage behavior.
To explore methods for understanding, controlling, and optimizing lactose behavior in dairy ingredients.

Main Methods:

Literature review focusing on the physiochemical properties of dairy ingredients concerning lactose.
Analysis of the effects of lactose phase (amorphous vs. crystalline), moisture content, and water activity.
Examination of powder particle surface composition versus bulk composition.

Main Results:

Lactose presence affects powder stickiness, caking, Maillard reactions, and browning.
The amorphous or crystalline state of lactose, influenced by processing and precrystallization, is crucial.
Powder surface composition often underrepresents lactose, causing discrepancies in predicted versus observed caking and stickiness.

Conclusions:

Lactose's behavior in dairy ingredients is complex, influenced by its phase, moisture, water activity, and particle surface properties.
Optimizing dairy ingredient processing and storage requires considering lactose as an integral component.
Strategies for controlling and optimizing lactose behavior are essential for improving dairy ingredient quality.