Quantitative Determination of Alpha and Beta Lactose in dried Milk and Dried Whey

Sharp, Paul F.; Doob, Hugo

doi:10.3168/jds.s0022-0302(41)95438-3

Cited by 48 publications

(4 citation statements)

References 2 publications

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“…Tumerman et al (1954) developed a polarimetric technique to study lactose crystallization. They adapted the method devised by Sharp & Doob (1941) for milk and whey powders to measure the extent of mutarotation occurring during storage of frozen milk and, by extrapolation, the extent of lactose crystallization could be derived. Tumerman et al (1954) were able to show that lactose crystallization was a prerequisite for protein destabilization as may be seen by studying the relation between sediment volume and lactose crystallization.…”

Section: Role Of Lactose Crystallizationmentioning

confidence: 99%

Reviews of the progress of Dairy Science: Frozen concentrated milk

Muir

1984

Journal of Dairy Research

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Section: Role Of Lactose Crystallizationmentioning

confidence: 99%

Reviews of the progress of Dairy Science: Frozen concentrated milk

Muir

1984

Journal of Dairy Research

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“…The proportion of α to β lactose in solution at given temperature can be measured by polarimetry. The rotation of the polarized light when it passes through the lactose sample or solution is measured and linked to the relative amounts of each anomer in the lactose solution or lactose crystals (Sharp and Doob, 1941;Jawad et al, 2012). Recently, an H-NMR method was used to measure the anomer proportion as well (Jawad et al, 2012).…”

Section: Anomer Equilibrium In Solution Mutarotation and Solubilitymentioning

confidence: 99%

Lactose: Use, measurement, and expression of results

Portnoy

Barbano

2021

Journal of Dairy Science

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Lactose has different uses in the dairy, food, and pharmaceutical industries. Being aware of the different forms of lactose and their concentrations can be very helpful in managing dairy product quality, properties, and manufacturing efficiency. Correct measurement and reporting of lactose concentration in milk and other dairy products will be of increased importance in the future as more value-added uses of lactose are developed and as milk lactose data are used in farm management decision making. Lactose should be reported as anhydrous lactose because lactose data will be used to make increasingly important decisions in dairy processing, dairy product labeling, and milk production in the future. Lactose also plays an important role in milk synthesis within a cow. Milk production factors and dairy cattle breed selection influence the amount of high value fat and protein produced per unit of lactose. If the off-farm value of lactose remains low, more attention may be focused on using ultrafiltration to process milk and leave 50 to 60% of the lactose and water from milk at the farm to recover the energy value of the lactose as feed and reduce the hauling cost of the high value components of milk to a dairy product manufacturing factory. Many methods exist to determine lactose concentration, but the most important methods are enzymatic assays, HPLC, and mid-infrared analysis. New, value-added uses for lactose need to be developed. Consistent and accurate methods of lactose measurement and consistent expression of lactose results will support this development process. Starting in January 2017, the USDA Federal Milk Market Laboratories began reporting lactose content of milk as anhydrous lactose and discontinued the reporting of lactose by difference.

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“…† The percentage of α-L in the solution was calculated using the equation developed by Sharp and Doob 33 shown below and the obtained results are presented in Table 1. † The percentage of α-L in the solution was calculated using the equation developed by Sharp and Doob 33 shown below and the obtained results are presented in Table 1.…”

Section: Differential Scanning Calorimetry (Dsc) Analysismentioning

confidence: 99%

“…The initial and final specific rotation reading was conducted based on the experimental procedure and the details are given in the ESI. † The percentage of α-L in the solution was calculated using the equation developed by Sharp and Doob 33 shown below and the obtained results are presented in Table 1.…”

Section: Differential Scanning Calorimetry (Dsc) Analysismentioning

confidence: 99%

The role of a mixture of DMSO : water in the crystallization of α-lactose monohydrate (α-LM) single crystals with desired morphology

Vinodhini

Srinivasan

2015

CrystEngComm

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In this study, DMSO-water solvent mixtures (from 10 to 90% v/v) were used for the growth of alphalactose monohydrate (α-LM) single crystals. In the mixture of solvents (i.e. DMSO and water in the ratio from 9D : 1W to 1D : 9W), the solubility of α-LM in these solvent mixtures shows a parabolic relationship.With the adoption of two crystallization methods, slow and fast evaporation, the growth rate depends on the evaporation of water in water-rich solutions. On the other hand, in DMSO-rich solutions, it depends on the absorption of moisture which reduces the solubility of α-LM. The water absorption nature of DMSO and the evaporation nature of water at 33°C induced an important increase in the mean crystal size, which can be explained by taking into account the role of solvent in the growth in the environment. Bulk single crystals of α-LM with a tomahawk morphology having different sizes were grown by slow evaporation.Among these 9 mixing compositions, 9D : 1W and 1D : 9W mixtures only produced the industrially preferred needle-like morphology of α-LM with narrow crystal size distribution upon adopting the fast evaporation method. Powder X-ray diffraction (PXRD) and differential scanning calorimetry (DSC) analyses confirm the form of crystallization of pure α-LM with different morphologies obtained by fast and slow evaporation methods. The percentages of α-L present in the grown crystals having different morphologies were determined using an automatic digital polarimeter. The fast evaporation method employed led to the achievement of crystals with desired morphology, narrow crystal size distribution, shorter nucleation period and high purity, compared to the slow evaporation method. 6376 | CrystEngComm, 2015, 17, 6376-6383 This journal is

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Quantitative Determination of Alpha and Beta Lactose in dried Milk and Dried Whey

Cited by 48 publications

References 2 publications

Reviews of the progress of Dairy Science: Frozen concentrated milk

Reviews of the progress of Dairy Science: Frozen concentrated milk

Lactose: Use, measurement, and expression of results

The role of a mixture of DMSO : water in the crystallization of α-lactose monohydrate (α-LM) single crystals with desired morphology

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