Desorption isotherms for water vapor from cottage cheese whey so,lids vary with the way water is first sorbed by the whey solids. When water is sorbed progressively in small increments between zero pressure and saturation pressure, the powder becomes 'more porous during lactose crystallization. Subsequent desorption data follow a sigmoid pattern as a function of relative pressure. More water is desorbed frora the powder than could be removed by evacuation before exposure to water vapor. Lactic acid also is desorbed from the whey solids under these conditions.
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Berlin et al. (1975) studied this question.
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