TY - JOUR
T1 - Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 2. Effect of Lactose Crystallization
AU - Aguilar, Carlos A.
AU - Ziegler, Gregory R.
PY - 1994
Y1 - 1994
N2 - The purpose of this study was to investigate the effect of lactose crystallization on the structural characteristics of spray-dried whole milk powders with altered lactose concentration. Two methods of powder preparation (conventional spray drying and postdrying crystallization) and four nominal lactose concentrations (0, 30, 50, and 70%) were considered. Postdrying crystallization of lactose by exposure to high relative humidity increased free fat content and particle density, reduced surface area and vacuole volume, formed new pores, and caused particle accretion.
AB - The purpose of this study was to investigate the effect of lactose crystallization on the structural characteristics of spray-dried whole milk powders with altered lactose concentration. Two methods of powder preparation (conventional spray drying and postdrying crystallization) and four nominal lactose concentrations (0, 30, 50, and 70%) were considered. Postdrying crystallization of lactose by exposure to high relative humidity increased free fat content and particle density, reduced surface area and vacuole volume, formed new pores, and caused particle accretion.
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U2 - 10.3168/jds.S0022-0302(94)77058-2
DO - 10.3168/jds.S0022-0302(94)77058-2
M3 - Article
AN - SCOPUS:85013689455
SN - 0022-0302
VL - 77
SP - 1198
EP - 1204
JO - Journal of dairy science
JF - Journal of dairy science
IS - 5
ER -