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Influence of temperature on accelerated lactose crystallization in dulce de leche
Author(s) -
ARES GASTÓN,
GIMÉNEZ ANA
Publication year - 2008
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/j.1471-0307.2008.00403.x
Subject(s) - agglomerate , lactose , crystallization , crystal (programming language) , materials science , crystal growth , chemistry , food science , crystallography , composite material , organic chemistry , computer science , programming language
The aims of the present work were to study the crystallization of lactose in dulce de leche and to evaluate the influence of temperature on this process. Samples of approximately 1 g were placed in plastic containers and stored at –5, 5, 20 and 35°C for 25 days. Lactose crystal and lactose crystal agglomerate numbers and size were measured by using an optical microscope. Results suggested that stirring and placing a small sample of dulce de leche in a small container induced lactose crystallization. Lower storage temperatures resulted in an increase of crystal and agglomerate number but in a decrease of crystal and agglomerate size. The effect of temperature on crystal and agglomerate growth rates could be attributed to the effect of temperature on viscosity, as lower temperatures resulted in decreased crystal mobility in dulce de leche and therefore reduced crystal and agglomerate growth rate.