Document Type
Article
Publication Date
1-2024
Abstract
Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (P > 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery
Publication Title
International Journal of Dairy Technology
DOI of Published Version
10.1111/1471-0307.13050
Rights
© 2024 The Authors
Recommended Citation
Sunkesula, Venkateswarlu; Salunke, Prafulla; and Metzger, Lloyd E., "The Effect of Soluble Soybean Polysaccharide Addition to Permeate Concentrate on Lactose Crystallisation, Growth and Recovery During Lactose Manufacturing" (2024). Dairy Science and Food Science Faculty Publications: 2022 to Present. 20.
https://openprairie.sdstate.edu/dairy_pubs/20
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.