Some Physico-Chemical Properties of Lactose

Sugar Crystallization, X-Ray Diffractometer and Microscopic Investigation of Crystallization of Amorphous Sucrose

“…Because lactose monohydrate bound less water than amorphous lactose absorbed under the experimental conditions used, the dried milk powder lost weight when lactose crystallized. Herrington (3) has also made a rather thorough study of the transformation of lactose from the glassy to crystalline state, and in particular used the VOL. 4, NO.…”

Lactose particle engineering: Influence of ultrasound and anti-solvent on crystal habit and particle size

“…Reported crystallization of lactose include continuous crystallization [3,4], pH anti-solvent crystallization from buffalo whey using ethanol [5,6] methanol [7] or DMSO [8] and sonocrystallization [9,10]. Herrington [11] observed that supersaturation did not affect lactose morphology. Additional complexity, bearing an influence on the output from crystallization, arises from the conversion of a-lactose monohydrate to b-lactose in aqueous solutions.…”

Functional Properties of Hydrolyzed Lactose: Crystallization

“…That can affect the texture of candies, confections, frostings, or other toppings. Crystallization is dependent also on the degree of supersaturation (Herrington, 1934), temperature (Wittier and Gould, 1931), presence of salts (Jelen and Coulter, 1973), and viscosity (Peters, 1928). This crystallization study was undertaken to determine at what percent of TS that crystallization occurred and which sugars crystallized from syrups simulating hydrolyzed lactose.…”