Get Properties Of Lactose As Determinants Of Crystallization Behaviour ...

Lactase (EC 3.2. 1.108) is an enzyme produced by many organisms and is essential to the complete digestion of whole milk. It breaks down the sugar lactose into its component parts, galactose and glucose. Lactase is found in the brush border of the small intestine of humans and other mammals.

Table 1. Affecting FactorsPrinciples Nucleation temperature Altering supercooling degree and nucleation process Freezing point Decreasing freezing point, facilitating nucleation Freezing rate Enhancing heat and mass transfer Temperature fluctuations The growth of the large crystal and the vanishing of the small crystal

Physical Properties of Lactose Physical propertyvalue Appearance White Solid Odour Odourless Density 1.525gcm−3 Melting Point 202.8 °C2 more rows • Aug 10, 2023

lactose, carbohydrate containing one molecule of glucose and one of galactose linked together. Composing about 2 to 8 percent of the milk of all mammals, lactose is sometimes called milk sugar. It is the only common sugar of animal origin. Lactose can be prepared from whey, a by-product of the cheese-making process.

Both the rate of formation of nuclei and the rate of crystallization are affected by the nature of the crystallizing substance, the concentration, the temperature, agitation, and the impurities present in the solution.

The growth of lactose crystals is affected by some process parameters and solution characteristics, including supersaturation, temperature, viscosity, pH, and presence of impurities (Bhargava and Jelen 1996).

Various factors like temperature, concentration, nature of the crystallizing substance, impurities present in the solution and agitation affect the crystallization rate.

The disaccharide lactose, Galβ1-4Glc, is found only in the milk of mammals, and so far, it and extended milk oligosaccharides derived from it, are found nowhere else in nature (1-4).

The growth of lactose crystals is affected by some process parameters and solution characteristics, including supersaturation, temperature, viscosity, pH, and presence of impurities (Bhargava and Jelen 1996).