The properties of lactose in whey powder and the effect of crystallization are assessed and the process of mutarotation described. Concentration in an evaporator and the influence of heattreatment in the process of whey is considered and the action of proteins on viscosity shown. Thermoplasticity in the drying of whey concentrate and the possibility of producing a high‐quality noncaking powder are discussed. Editor's summary
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J. Hynd (1980) studied this question.
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