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The fluidisation of partially-crystallised whey powder above the glass-transition temperature of lactose has been investigated, with the intent of crystallising the amorphous-lactose fraction in order to reduce the propensity of the powder to cake during storage. Partially-crystallised whey powder can be fluidised in a vibrated fluidised bed at temperatures of 25 to 40 °C above the glass-transition...
Amorphous whey, whey-permeate and lactose powders have been crystallised at various air temperatures and humidities, and these crystallised powders have been examined using X-ray diffraction. The most stable lactose crystal under normal storage conditions, α-lactose monohydrate, forms preferentially in whey and whey-permeate powders at 50°C, provided sufficient moisture is available, whereas anhydrous...
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