Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities

Darmali, Christine; Mansouri, Shahnaz; Yazdanpanah, Nima; Woo, Meng Wai

doi:10.1016/j.jfoodeng.2021.110729

Cited by 3 publications

(1 citation statement)

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“…This explains the increase in the enthalpy of water dehydration in most milk solutions after 10 min of sonication, especially the whey control milk solution. In addition, it was found that sono‐crystallisation can decrease the inclusion of β‐lactose into the crystals, despite the transient and stable cavitation aiding in achieving lactose mutarotation equilibrium (Darmali et al ., 2021). This can most probably happen under high energy densities.…”

Section: Resultsmentioning

confidence: 99%

Effect of low frequency ultrasound on lactose‐protein interactions in protein solution containing different casein to whey protein ratios

Zhao,

Saxena,

Cherian

et al. 2023

Int J of Food Sci Tech

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SummaryMilk systems containing varying casein‐whey ratios (80:20, 60:40, 50:50, 40:60, 20:80) and lactose concentrations similar to those of bovine milk underwent ultrasound at 20 kHz for 1, 5 and 10 min. The influences of low‐frequency ultrasound on the physicochemical, structural, thermal and water mobility properties of lactose/protein systems were examined. The physiochemical properties, protein structural changes, water mobility and lactose crystallisation behaviour were mainly a function of the type of protein, the ratio of proteins and the sonication time. The particle size, turbidity and pH values of all milk systems decreased with the increase in sonication time. A higher proportion of whey in the system decreased the lactose crystallisation temperature without sonication. FTIR results indicated that the addition of lactose to the milk system delayed the protein‐protein aggregation until 5 min of sonication.

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Section: Resultsmentioning

confidence: 99%