Effect of milling on the caking behaviour of lactose

Yuanita D. Listiohadi; Jim Hourigan; Robert W. Sleigh; Robert J. Steele

Effect of milling on the caking behaviour of lactose

Yuanita D. Listiohadi
, Jim Hourigan
, Robert W. Sleigh
, Robert J. Steele

Research output: Contribution to journal › Article

13 Citations (Scopus)

Abstract

Milling (i.e. hammer, rotary speed, ring and jet) lactose powder altered its particle size and size distribution. The milling process might also cause the formation of amorphous lactose and increase the free moisture content of the powder. Conditioning the milled lactose powder, which contained predominantly ÃƒÅ½Ã‚Â±-lactose monohydrate and less than 10% amorphous lactose, to a relative humidity as high as 75% (at 25ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C for up to 3 months) did not completely eliminate the amorphous lactose.

Original language	English
Journal	Australian Journal of Dairy Technology
Publication status	Published - 2005

Keywords

amphorous lactose
lactose powder
milk
milling industry
moisture content

Cite this

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title = "Effect of milling on the caking behaviour of lactose",

abstract = "Milling (i.e. hammer, rotary speed, ring and jet) lactose powder altered its particle size and size distribution. The milling process might also cause the formation of amorphous lactose and increase the free moisture content of the powder. Conditioning the milled lactose powder, which contained predominantly {\~A}ƒ{\AA}½{\~A}‚{\^A}±-lactose monohydrate and less than 10\% amorphous lactose, to a relative humidity as high as 75\% (at 25{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C for up to 3 months) did not completely eliminate the amorphous lactose.",

keywords = "amphorous lactose, lactose powder, milk, milling industry, moisture content",

author = "Listiohadi, \{Yuanita D.\} and Jim Hourigan and Sleigh, \{Robert W.\} and Steele, \{Robert J.\}",

year = "2005",

language = "English",

journal = "Australian Journal of Dairy Technology",

issn = "0004-9433",

publisher = "Dairy Industry Association of Australia",

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TY - JOUR

T1 - Effect of milling on the caking behaviour of lactose

AU - Listiohadi, Yuanita D.

AU - Hourigan, Jim

AU - Sleigh, Robert W.

AU - Steele, Robert J.

PY - 2005

Y1 - 2005

N2 - Milling (i.e. hammer, rotary speed, ring and jet) lactose powder altered its particle size and size distribution. The milling process might also cause the formation of amorphous lactose and increase the free moisture content of the powder. Conditioning the milled lactose powder, which contained predominantly ÃƒÅ½Ã‚Â±-lactose monohydrate and less than 10% amorphous lactose, to a relative humidity as high as 75% (at 25ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C for up to 3 months) did not completely eliminate the amorphous lactose.

AB - Milling (i.e. hammer, rotary speed, ring and jet) lactose powder altered its particle size and size distribution. The milling process might also cause the formation of amorphous lactose and increase the free moisture content of the powder. Conditioning the milled lactose powder, which contained predominantly ÃƒÅ½Ã‚Â±-lactose monohydrate and less than 10% amorphous lactose, to a relative humidity as high as 75% (at 25ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C for up to 3 months) did not completely eliminate the amorphous lactose.

KW - amphorous lactose

KW - lactose powder

KW - milk

KW - milling industry

KW - moisture content

UR - http://handle.uws.edu.au:8081/1959.7/34263

M3 - Article

SN - 0004-9433

JO - Australian Journal of Dairy Technology

JF - Australian Journal of Dairy Technology

ER -

Effect of milling on the caking behaviour of lactose

Abstract

Keywords

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