GB644799A - Process for manufacture of milk sugar - Google Patents

Abstract

Lactose is manufactured from whey or other lactose containing lacteal fluids by evaporating preferably under vacuum the latter to form a concentrate supersaturated with respect to its lactose content which may be momentarily heated to 220-260 DEG F. by direct contact with steam and permitting approximately 20-40 per cent of lactose to crystallize, adding sufficient water which may be sufficiently cold to minimize re-solution of lactose crystals (or other aqueous materials such as whey) to the concentrated slurry of crystals and mother liquor to reduce the viscosity then removing the lactose crystals from the diluted slurry by passing it into a classifying cone where the crystals collect at the bottom and the liquid overflows at the top, the latter being utilized in the manufacture of animal foods (see Group I). The crystallization may be helped by seeding with crystals formed in a preceding batch of the process. In another procedure the batch is crystallized over a suitable period and without removing any crystals it is mixed with the next batch of concentrate and the combined material further crystallized. Other batches may be added depending in tankage capacity. Specifications 448,539 and 530,827 are referred to.ALSO:Lactose is manufactured from whey or other lactose-containing lacteal fluids by evaporating preferably under vacuum the latter to form a concentrate supersaturated with respect to its lactose content which may be momentarily heated to 220 DEG -260 DEG F by direct contact with steam and permitting approximately 20-40 per cent of lactose to crystallize adding sufficient water which may be sufficiently cold to minimize re-solution of lactose crystals (or other aqueous materials such as whey) to the concentrated slurry of crystals and mother liquor to reduce the viscosity, then removing the lactose crystals from the diluted slurry by passing it into a classifying cone when the crystals collect at the bottom and the liquid overflows at the top, the latter being utilized in the manufacture of animal foods (see Group I). The crystallization may be helped by seeding with crystals formed in a preceding batch of the process. In another procedure the batch is crystallized over a suitable period and without removing any crystals it is mixed with the next batch of concentrate and the combined material further crystallized. Other batches may be added depending on tankage capacity. Specifications 448,539 and 530,827, [both in Group III], are referred to.ALSO:An ingredient for stock or poultry feed is obtained by drying the overflow from the classifier in the separation of lactose crystals from mother liquor in the manufacture of lactose from whey (see Group VI). An example gave on analysis the following percentage composition: lactose 57.5, ash 13.0, acid 7.3, undetermined 3.5, and protein 18.7. Specifications 448,539 and 530,827, [both in Group III], are referred to.