Effect of sodium citrate on lactose crystallization in concentrated whey

Abstract

Lactose crystallization, in concentrated whey, is considered a crucial step for drying efficiency as it impacts both production and spray dryer adhesion. The current study aimed to evaluate whether the addition of sodium citrate in concentrated whey may influence lactose crystallization during a simulated industrial condition. Based on the following results sodium citrate addition increases the final percentage of lactose crystallization in concentrated whey. Under practical conditions, dairy industries could add sodium citrate to the concentrated whey to improve lactose crystallization and powder stability (regarding stickiness and caking).

Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey

“…Fat and moisture contents were analysed using a CEM SMART Trac II (CEM Corp., North Carolina, USA). Moisture content was also measured by a thermogravimetric method; approximately 5 g of each AW sample was weighed accurately on an aluminium dish and then placed in the oven at 105 °C for 270 min (Pereira et al, 2020). pH was measured using a pH meter (Mettler Toledo, Greifensee, Switzerland).…”