The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing

被引：1

作者：

Sunkesula, Venkateswarlu ^{[1
,2
]}

Salunke, Prafulla ^{[1
]}

Metzger, Lloyd E. ^{[1
,3
]}

机构：

[1] South Dakota State Univ, Midwest Dairy Foods Res Ctr, Dairy & Food Sci Dept, Brookings, SD 57007 USA

[2] Idaho Milk Prod, Jerome, ID 83338 USA

[3] Valley Queen Cheese, Milbank, SD 57252 USA

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2024年 / 77卷 / 02期

关键词：

Permeate concentrate; Soluble soybean polysaccharide; Lactose crystallisation; Lactose recovery; WHEY; SOLUBILITY;

D O I：

10.1111/1471-0307.13050

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (P > 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery.

引用

页码：510 / 517

页数：8

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