Behaviour of lactose with the presence of lactic acid and Ca as affected by pH

Abstract

Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exist in the literature. Considering the importance of addressing the processability issue of acid whey, a systematic study is required to establish lactose crystallisation behaviour in the presence of LA and Ca at concentrations present in real acid whey waste streams emphasising impact of pH. Structural modifications of lactose were evident at elevated, more neutral pH in the presence of 1% w/w LA and 0·12% w/w Ca. These structural changes led to changes in the anomeric equilibrium of lactose, which manipulated the water-lactose behaviour and increased the crystallinity. Therefore, altering pH to 6·5 may be the solution to proper industrial processing of acid whey, enhancing the ability of lactose to crystallise properly.

Lactose Mother Liquor Stream Valorisation Using an Effective Electrodialytic Process

“…The removal of lactic acid and calcium lactate is essential in terms of downstream processing of the demineralized mother liquor in a further crystallization and spray-drying tower. It was investigated by Chandrapala et al [ 43 ] that the presence of lactic acid and calcium negatively affects the effectivity of lactose crystallization and causes stickiness of the spray-dried products. Thus, implementing the electrodialysis process improves the effectivity of further mother liquor processing and the quality of the final product.…”

Editorial: A year of contrasts

“…I have to express a hope, however, that the many students that Kevin has helped will receive the support and encouragement they need to embark on their own successful research careers (should they choose that path) and be able to publish in JDR Perhaps it is symptomatic of what is happening (or not happening) in UK dairy-related research that Kevin spent most of his research career in Finland. We don't have any research from Finland in this issue, but we do have processing papers from Mexico and Australia, the second of which will be important in helping the dairy industry to deal with the problem of acid whey waste (Chandrapala et al 2017). Bringing the current issue together has been an extra challenge, because we now have more papers accepted than we have room for in the issue.…”