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Advanced Dairy Chemistry pp 17–33Cite as

Solid and Liquid States of Lactose

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Abstract

Lactose in dairy systems can exist in various crystalline and non-crystalline forms. These forms affect lactose behaviour, particularly in processing and storage of low-water dairy foods. Crystalline α-lactose monohydrate and anhydrous β-lactose are well-known solid forms of lactose, which are relatively poorly soluble in water. Its occurrence in two anomeric forms, α- and β-lactose, makes its solubility a complex function of temperature. α-Lactose has low solubility in water at room temperature, but mutarotation to equilibrium quantities of the α- and β-forms increases the overall solubility of lactose which increases rapidly with increasing temperature, with a more rapid increase in the solubility of α-lactose. Liquid dairy systems contain dissolved lactose in a complex chemical environment and lactose is likely to exist in a composition-, temperature- and process-dependent α/β-ratio. On rapid removal of solvent water from dairy liquids on dehydration or freezing, lactose molecules retain their solution structure and, therefore, amorphous, non-crystalline solid forms of lactose are typical of dairy powders and frozen dairy desserts (Roos, 1995; Hartel, 2001).

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Authors and Affiliations

  1. Department of Food and Nutritional Sciences, University College, Cork, Ireland

    Y. H. Roos

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  1. Y. H. Roos
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Editors and Affiliations

  1. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Paul McSweeney

  2. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Patrick F. Fox

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Roos, Y.H. (2009). Solid and Liquid States of Lactose. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-0-387-84865-5_2

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