Journal Paper No. 12595 of the Purdue Agricultural Experiment Station.
α-Lactose Monohydrate from Ultrafiltered Whey Permeate in One-step Crystallization Using Ethanol-Water Mixtures
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 777–781, May 1991
How to Cite
SINGH, R. K., SHAH, B. B., NIELSEN, S. S. and CHAMBERS, J. V. (1991), α-Lactose Monohydrate from Ultrafiltered Whey Permeate in One-step Crystallization Using Ethanol-Water Mixtures. Journal of Food Science, 56: 777–781. doi: 10.1111/j.1365-2621.1991.tb05380.x
This research was supported by the National Dairy Promotion and Research Board under contract number 670–1160–1409. We thank County Line Cheese, Auburn, IN and Wisconsin Dairies, Lancaster, WI for providing samples of cheese whey and ultrafiltration permeates, respectively. We also thank Mrs. Barbara Everson for technical assistance.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/30/90; revised 9/24/90; accepted 10/03/90
A one-step crystallization process was developed for production of edible grade a-lactose monohydrate from ultrafiltered sweet cheese whey permeate at room temperature. Concentration of permeate to 30% total solids followed by clarification lowered the ash of the permeate. Constant agitation during crystallization with 80% ethanol (v/ v) at pH 2.5 yielded almost 88% lactose in 3 hr. Alcoholic acid addition (1%) at the end of crystallization time and agitation for 10 min was optimum to reduce entrapped impurities in the form of ash and protein. Lactose quality factors were comparable to commercial edible grade lactose. United States Pharmacopeia grade lactose was also produced using the ethanol-water mixtures.