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Solid and Liquid States of Lactose

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Advanced Dairy Chemistry

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Abstract

Lactose occurs in various forms, including α-, β- and mixed α/β-crystals and solid and liquid amorphous states. These states of lactose are often stable at low water contents, but water as a plasticizer may cause various amorphous-crystalline transitions during storage of lactose-containing materials. Furthermore, deliquescence of crystalline lactose may occur in dry blends at high storage humidity, in addition to various stickiness and caking problems typical of amorphous lactose during storage of dairy powders. State diagrams of lactose provide important tools for stability control of lactose in dehydration and storage of lactose-containing materials.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Naritchaya Potes & Yrjö H. Roos

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  1. Naritchaya Potes
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  2. Yrjö H. Roos
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Correspondence to Yrjö H. Roos .

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  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    James A. O'Mahony

  3. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Alan L. Kelly

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Potes, N., Roos, Y.H. (2022). Solid and Liquid States of Lactose. In: McSweeney, P.L.H., O'Mahony, J.A., Kelly, A.L. (eds) Advanced Dairy Chemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-92585-7_2

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