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Behaviour of lactose with the presence of lactic acid and Ca as affected by pH

Published online by Cambridge University Press:  02 October 2017

Jayani Chandrapala ,
Claire Gauthier  and
Todor Vasiljevic
Jayani Chandrapala*
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia School of Science, RMIT University, Bundoora, Victoria 3083, Australia
Claire Gauthier
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia
Todor Vasiljevic
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia
*
* For correspondence; e-mail: Jayani.Chandrapala@rmit.edu.au
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Abstract

Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exist in the literature. Considering the importance of addressing the processability issue of acid whey, a systematic study is required to establish lactose crystallisation behaviour in the presence of LA and Ca at concentrations present in real acid whey waste streams emphasising impact of pH. Structural modifications of lactose were evident at elevated, more neutral pH in the presence of 1% w/w LA and 0·12% w/w Ca. These structural changes led to changes in the anomeric equilibrium of lactose, which manipulated the water–lactose behaviour and increased the crystallinity. Therefore, altering pH to 6·5 may be the solution to proper industrial processing of acid whey, enhancing the ability of lactose to crystallise properly.

Keywords

LactosepHacid whey

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 4 , November 2017 , pp. 484 - 487
Copyright
Copyright © Hannah Research Foundation 2017 

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