Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation

This work aimed to investigate the kinetics, yield, size and composition changes in lactose crystals when Panela cheese whey was acidified (pH 3.80) or slightly alkalinised (pH 6.89) before being subjected to spontaneous or stirring‐induced crystallisation. At pH 3.8, the crystallisation was acceler...

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Veröffentlicht in:	International journal of dairy technology 2023-11, Vol.76 (4), p.955-966
Hauptverfasser:	Luján‐Torres, Víctor E., Gutiérrez‐Méndez, Néstor, Leal‐Ramos, Martha Y., Sánchez‐Ramírez, Blanca, Sánchez‐García, Yanira I., Orozco‐Mena, Raúl
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidification Cheese Crystallization Crystals Dairy products Lactose pH effects Recovery Stirring Whey
Online-Zugang:	Volltext
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