Concentration for lactose crystallization

Lactose (milk sugar) is one of the most important by-products of cow's milk. Lactose is used as a filler or fat binder in the food industry, and as a filler, binder and adsorbent in the pharmaceutical industry.

In the production of lactose, the whey is first clarified by the dairy and the cream is separated. Fat and proteins are removed from the whey and the milk permeate obtained in this way is then concentrated to a dry matter of 60-70% using a rotary evaporator. The lactose is then crystallized from this dry matter.

A dairy from Bavaria* uses a Distimatic Industrial Platinum 8 package and works in TIME mode to control the process exactly below the crystallization limit. In addition, a special rotary flask with sample connection was manufactured for the customer to enable sampling during the process.

Distimatic Industrial Platinum 8 Package

• Control processes particularly precisely with the TIME mode

• The automatic module automatically takes over the additional dosage of the milk permeate into the rotary flask

• As a customized solution with sample connection on the rotary flask