The Effect of Casein as a Spray-Drying Additive on the Sorption and Crystallization Behavior of Lactose

Abstract

Adsorption tests under controlled temperature and relative humidity were carried out on casein lactose mixtures containing 0.5% casein, 2% casein, and 10% casein, as well as pure lactose. The results show that the increasing casein content caused more moisture to be required for crystallization to occur. Similar rates of adsorption and desorption were observed for all the mixtures. Differential scanning calorimetry (DSC) measurements showed that the heat of crystallization of the products is similar, which implies that these products have a similar degree of crystallinity.

Keywords:

• Casein
• Crystallization
• Sorption