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Effect of sodium citrate on lactose crystallization in concentrated whey
Author(s) -
Pereira João Pablo Fortes,
Melquíades Laís Lima,
Stephani Rodrigo,
Oliveira Luiz Fernando Cappa,
Perrone Ítalo Tuler,
Carvalho Antônio Fernandes
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12700
Subject(s) - lactose , crystallization , sodium citrate , caking , chemistry , food science , sodium , whey protein , sodium caseinate , trisodium citrate , biochemistry , organic chemistry , medicine , pathology
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).