Abstract
Summary The effects of moisture and 95 per cent ethanol on the crystallization of lactose in dry products of milk have been studied. Results indicated a moisture level of about 6.5 to 7.0 per cent for spray-process dry whole milk and 7.5 to 6.0 per cent for both spray and roller-process nonfat dry milk solids. Below these critical moisture levels, very little crystallization took place, while, above these levels, crystallization of the lactose proceeded rapidly and extensively. For spray-process dry whole milk, it has been found that treatment with methanol and 95 per cent ethanol caused very little of the lactose to crystallize as the α-monohydrate. Increasing the water content of the alcohol increased crystallization. It is suggested that the freeing of the fat in spray-process dry whole milk by 95 per cent ethanol results from coagulation of the milk proteins and not from crystallization of the lactose as the monohydrate.
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