Abstract
Summary A method is described for estimating the amount of crystalline α-lactose hydrate in dry products of milk. It is based upon the fact that crystalline α-lactose hydrate is insoluble in a saturated lactose solution, while amorphous lactose and crystalline, β-anhydride are soluble. The simultaneous presence of crystalline lactose hydrate and amorphous lactose decreases somewhat the accuracy of the method due to crystallization. It has been shown by this method that the lactose is non-crystalline in fresh nonfat dry milk solids of low moisture content and also in some dry whey solids. For nonfat dry milk solids which had been allowed to absorb considerable amounts of moisture at high relative humidities and for dry whey solids in which crystallization had been induced during manufacturing the method shows a large percentage of crystalline α-lactose hydrate.
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