Effect of sodium citrate on lactose crystallization in concentrated whey. (2nd June 2020)

• Record Type: Journal Article
• Authors: Pereira, João Pablo Fortes; Melquíades, Laís Lima; Stephani, Rodrigo; de Oliveira, Luiz Fernando Cappa; Perrone, Ítalo Tuler; de Carvalho, Antônio Fernandes
• Is Part Of: International journal of dairy technology. Volume 73:Number 4(2020)
• Page Start: 757
• Page End: 764
• Publication Date: 2020-06-02
• Subjects: Whey -- Sodium citrate -- Lactose -- Crystallization; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12700
• Languages: English
• ISSNs: 1364-727X

Abstract

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).