Problems of Lactose Crystallization in Concentrated Milk Products

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Abstract
Problems connected with lactose crystallization in such products as, sweetened condensed milk, plain condensed milk, ice cream, frozen concentrated milk, dry milk and concentrated and dehydrated whey, are reviewed. Control of crystal size, prevention of crystallization, forced crystallization and the relationship between crystallization and other reactions and changes are discussed, as well as the complexities arising because of the [alpha] and [beta] forms of lactose.