Effects of Certain Salts and Other Whey Substances on the Growth of Lactose Crystals

Jelen, P.; Coulter, S.T.

doi:10.1111/j.1365-2621.1973.tb07234.x

Cited by 55 publications

(57 citation statements)

References 10 publications

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“…Many researchers have studied the thermal analysis of binary systems or the effect of other components on the crystallization temperature and delayed transitions. Jelen and Coulter (1973) studied the retarding effect of high salt concentrations on lactose crystal formation. Arvanitoyannis and Blanshard (1994) showed delayed crystallization of amorphous sucrose with the addition of lactose.…”

Section: Glass-transition Temperatures and Mdsc Resultsmentioning

confidence: 99%

Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer

Yazdanpanah

Langrish

2011

Dairy Science & Technol.

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The rationale of this study has been to produce stabilized dairy powders for longer-term ambient storage by partial crystallization of the sticky amorphous lactose component in vibrated fluidized beds. Various combinations of temperatures, humidities, and processing times were used to crystallize lactose and milk powder in a fluidized bed dryer/crystallizer to achieve different degrees of amorphicity of powder. Under these conditions, lactose crystallinity and the crystallinity of the lactose portion in milk powder were found to increase significantly compared with the amorphous powders that were produced by conventional spray dryers. Different analytical techniques were used to investigate the degree of amorphicity and the improvement in powder crystallinity, such as modulated differential scanning calorimetry, water-induced crystallization, and Raman spectroscopy. The resulting powders were not sticky and were produced by different experimental conditions of processing temperature as 50-70°C and 40% relative humidity in 30-60 min processing time. This technique is able to crystallize amorphous lactose and lactose-containing powder after spray drying in a reasonable processing time. 流化床干燥器/结晶器中乳糖和乳粉的快速结晶

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Section: Glass-transition Temperatures and Mdsc Resultsmentioning

confidence: 99%

Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer

Yazdanpanah

Langrish

2011

Dairy Science & Technol.

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“…Sodium phosphate showed no effect on lactose crystallization at 5% total solids (Guu & Zall, 1991) but showed a promotion effect at 20% of total solids (Smart & Smith, 1992). Lactic acid is a major organic acid in whey and was reported to act as an inhibitor of lactose crystallization (Guu & Zall, 1991;Jelen & Coulter, 1973;Nickerson & Moore, 1974). In comparison, calcium lactate (up to 5 g/100 g water) slightly increased the growth rate of lactose crystals (Bhargava & Jelen, 1996;Smart & Smith, 1992).…”

Section: Introductionmentioning

confidence: 90%

“…Potassium, calcium, sodium, and phosphorus by themselves were observed to inhibit the nucleation or crystallization of lactose to different extents, while coexistence of calcium and phosphate showed the promotion effect (Guu & Zall, 1991). Calcium chloride (1-15 g/100 g water) promoted the lactose crystallization in spontaneous single crystal experiments (Bhargava & Jelen, 1996;Jelen & Coulter, 1973;Jelen & Samuel, 1973) but had no detectable effect in seeded crystallization (Smart & Smith, 1992). Potassium phosphate and potassium chloride were reported to inhibit crystallization (Bhargava & Jelen, 1996;Jelen & Coulter, 1973).…”

Section: Introductionmentioning

confidence: 94%

“…Calcium chloride (1-15 g/100 g water) promoted the lactose crystallization in spontaneous single crystal experiments (Bhargava & Jelen, 1996;Jelen & Coulter, 1973;Jelen & Samuel, 1973) but had no detectable effect in seeded crystallization (Smart & Smith, 1992). Potassium phosphate and potassium chloride were reported to inhibit crystallization (Bhargava & Jelen, 1996;Jelen & Coulter, 1973). Sodium phosphate showed no effect on lactose crystallization at 5% total solids (Guu & Zall, 1991) but showed a promotion effect at 20% of total solids (Smart & Smith, 1992).…”

Section: Introductionmentioning

confidence: 96%

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Enhancing lactose crystallization in aqueous solutions by soluble soybean polysaccharide

Shi

Zhong

2014

Food Research International

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“…However, the phosphocalcic salts had no effect and resulted in incorporation of these salts into the crystal lattice. Jelen and Coulter [24] studied the effects of different mineral salts on the crystallization rate and showed varying effects, depending on mineral concentration, the accelerating effect of calcium chloride reaching a maximum for a concentration of 10% on a dry weight basis. Similarly, potassium chloride, which has an activating effect at lower concentrations, has an inhibitory effect above 5% dry weight.…”

Section: Impact Of Composition On Lactose Crystallizationmentioning

confidence: 99%

Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review

Gernigon

Schuck

Jeantet

2009

Dairy Sci. Technol.

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-Mozzarella cheese is one of the cheeses that has achieved the most significant growth in production in the past century. This has resulted in the concomitant production of large amounts of whey and (in the case of Mozzarella cheese) stretchwater. For decades, these products were often dumped as waste products or used as animal feed. However, it is no longer possible to do so. First, these by-products have a high oxygen demand, and thus a great environmental impact. Second, the high nutritional value of their constituents (whey protein, lactose, etc.) makes it necessary to make use of these products and, as food ingredients, this begins with concentration and spray drying of the bulk material. These stages are known to be especially difficult in the case of Mozzarella cheese wheys and stretchwaters, and there is thus a need to study and explain the role of the minor compounds that were found in Mozzarella cheese wheys, including water-binding properties and low glass transition temperature. Solving these problems requires a good understanding of the origins of these by-products (i.e. Mozzarella cheese making) and of water dynamics. The aim of this review is to provide an overview of the current knowledge on the composition of Mozzarella cheese wheys and stretchwaters, their origin in cheese making and the possible implications of their composition on the different water elimination stages.Mozzarella cheese / whey / spray drying / water dynamics / pasta filataRésumé -Traitement des lactosérums et des eaux de filage de Mozzarelle -revue prélimi-naire. La Mozzarella est l'un des fromages dont la production a connu la plus forte progression ces cinquante dernières années. Une telle évolution s'accompagne inévitablement d'une production croissante de coproduits, le lactosérum et l'eau de filage. Pendant des décennies, ces coproduits *Corresponding author (通讯作者): pierre.schuck@rennes.inra.fr Dairy Sci. Technol. 90 (2010) 27-46

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Effects of Certain Salts and Other Whey Substances on the Growth of Lactose Crystals

Cited by 55 publications

References 10 publications

Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer

Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer

Enhancing lactose crystallization in aqueous solutions by soluble soybean polysaccharide

Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review

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