Influencing lactose crystallization in whey powder processing

Kopf, Katrin Annika (8 October 2019). Influencing lactose crystallization in whey powder processing In: 11th NIZO Dairy Conference - Milk Protein Functionality. Papendal. 2019.

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Introduction: The degree of crystallization of whey determines its process behaviour, since amorphous whey for example sticks to spray dryer walls. Further, whey composition affects the degree of crystallization and sesequently powder functionality. In this study, the effect of different seeding lactose crystals at different incubation temperatures were examined. Additionally, the impact of riboflavin on lactose crystallization was investigated. Methods: Whey of the Emmentaler production was concentrated by vacuum evaporation. Crystallization was performed at laboratory scale, followed by spray drying done with the Büchi Mini Spray dryer B-290. The degree of crystallinity in the concentrate was determined before spray drying and particle size, water activity, and solubility of the powder analyzed. Results: Without seeding, the pre-crystallization of lactose was significantly delayed. Seeding lactoses (GranuLac®70 and GranuLac®400) with different crystal sizes did not show a significant difference in the degree of crystallization. Riboflavin hindered crystallization. Crystallization at 15°C or 10°C did only lead to small changes of crystallization yield. Powder functionality parameters like solubility are affected by the different treatments. Conclusion: The crystallization of lactose in whey is affected by riboflavin, temperature and the type of seeding lactose. We established a stable process for whey powder processing that can be used to determine effects of whey variability.

Item Type:

Conference or Workshop Item (Poster)

Division/Institute:

School of Agricultural, Forest and Food Sciences HAFL
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Food Process Technology and Sustainable Innovation

Name:

Kopf, Katrin Annika0000-0002-7443-7489;
Nowak, Anna;
Vaihinger, Markus;
Lonfat, Jonas;
Schütz, Benjamin and
Denkel, Christoph

Subjects:

Q Science > QD Chemistry
T Technology > T Technology (General)

Language:

English

Submitter:

Katrin Annika Kopf

Date Deposited:

24 Nov 2020 12:44

Last Modified:

24 Nov 2020 12:44

ARBOR DOI:

10.24451/arbor.12366

URI:

https://arbor.bfh.ch/id/eprint/12366

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