Lactose crystals: determination and formation in differents concentrated dairy products

• Ano de defesa: 2019
• Autor(a) principal: Pereira, João Pablo Fortes
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Universidade Federal de Viçosa; Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Lactose; Cristalização; Produtos lácteos; Tecnologia de Produtos de Origem Animal
• Link de acesso: https://locus.ufv.br//handle/123456789/30204

The objective of this work was to develop the study of sugars crystallization in differents concentrated dairy products (study of lactose crystallization in concentrated whey important step before the drying of whey), using different analytical tools. For sweetened condensed milk, the behavior of commercial samples of the product in the laser diffraction particle analyzer was analyzed using two differents dispersing materials (water and lactose solution) in the liquid module of the equipment, also evaluating the influence of recirculation time for sample dispersion in particle size distribution. It was observed that the use of lactose solution preserved the characteristics of the sweetened condensed milk particles for a longer time when compared to the analysis performed with water as solvent in the equipment. It was also concluded that a recirculation time of two minutes was important to ensure the dispersibility of the studied samples. Lactose crystallization in concentrated whey it was evaluated if the addition of sodium citrate would influence the crystallization of this sugar, analysing this behavior through different analytical tools. In this work it was observed that sodium citrate accelerates the lactose crystallization in concentrated whey and better control the size of crystals formed. It was also studied the crystallization of sucrose and lactose in model fat free tablet dulce de leche, aiming to monitor the influence of lactose, skimmed milk constituents and heating of the product on the sucrose crystallization during the crystallization step. In this work it was noticed that the lactose interferes on sucrose crystallization and the presence of skimmed milk constituents changed the rheological characteristics of the product when compared to the model solutions produced. The heating step accentuated this effect. These changes increased the viscosity making it difficult to crystallize sugars, thus interfering with the hardness of the samples. Keyword: Lactose. Sucrose. Crystallization.