Water Versus Lactose Solution as a Dispersion Medium for Particle Analysis in Sweetened Condensed Milk by Laser Diffraction

Abstract

Sweetened condensed milk contains various dispersed particles, such as proteins, fats, and lactose, all of which make it highly viscous. During sweetened condensed milk production, microcrystalline lactose is added in order to control the product crystallization. The purpose of this study was to characterize the behavior of commercially sold sweetened condensed milks submitted to laser particle size analysis using two different dispersion media: water and a lactose solution. The lactose solution dispersion medium extended the length of time the sweeten condensed milk samples' original characteristics were present during the laser diffraction particle sizing measurements that were carried out. Significant difference was observed (p < 0.05) between analysis times when water was used as a dispersing medium versus when a lactose solution was used (p > 0.05). Using a lactose solution as a dispersion medium when determining particle size in sweetened condensed milk prolongs the original characteristics of the sample substance during laser diffraction particle analysis.

Detection and metrology of micro-nano particles through the integration of image and laser modes

“…This approach successfully established a coke particle detection model for rapid image-based analysis of PSD. In terms of laser measurement, Pereira et al employed water and lactose dispersions to perform laser particle size analysis in sweetened condensed milk samples [10]. Svevsson et al explored combinations of methods such as the descending method and laser diffraction method (LDM) to determine correlation values [11].…”

Estudo da temperatura de fusão e solubilidade dos cristais de lactose em leite condensado utilizando microscopia óptica e espectroscopia Raman

“…A cristalização da lactose no leite conden sado após a evaporação e a adição de sacarose é induzida durante o resfriamento do produto, e ocorre devido à alta concentração de lactose (> 37 g de lactose/100 g de água), além de uma elevada concentração de sacarose (> 157 g de sacarose/100 g de água) (PEREIRA et al, 2019).…”