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What is Whey Crystallization about?

The document outlines the process of whey crystallisation for non-hygroscopic whey powder production, emphasizing the importance of crystallising lactose to prevent hygroscopicity. It details the methods of cooling and controlling the crystallisation process, as well as the factors affecting viscosity and crystallisation efficiency. Additionally, it provides formulas for calculating total solids and crystallisation percentages, alongside practical examples and equipment specifications.

Author

Dinesh Chaudhary

Language

EN