Study on the Technology of Crystallization Separation of Lactose from Cheddar Cheese Whey
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Abstract:
The whey from cheddar cheese production with fresh milk was used as raw materials. The concentrated crystallization was optimized through response surface analysis. By use of Box-Benhnken experimental design method, the effects of the crystallization temperature, crystallization time and pH and their interactions on the lactose yield were studied on the base of the single factor test. The results showed that the optimum conditions were as following: the crystallization temperature 38.4 ℃, crystallization time 24.7 h and pH 5.1. Under these conditions, the rate of lactose crystal reached 47.7%.
