Method for Increasing the Yield in Lactose Production (l)
AssigneeDMK Deutsches Milchkontor GmbH
InventorSven-Rainer Döring
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Abstract
A method for improving the yield during the production of crystalline alpha lactose is suggested, wherein (a) An aqueous lactose solution is adjusted to a temperature of between about 62 and 67° C., (b) The solution is cooled down to between about 20 and 30° C., (c) The solution is held at this temperature for a period of from 0.5 to 5 h, (d) Subsequently, the solution is re-heated to between about 35 and 40° C., (e) The solution is held at this temperature for a period of from 0.5 to 5 h, (f) Subsequently, the solution is cooled down to about 10° C., and (g) Eventually, the precipitated alpha-lactose crystals are separated from the mother liquor.
Claims13
A method for improving the yield during the production of crystalline alpha lactose, wherein
- (a) an aqueous lactose solution is adjusted to a temperature of between about 62 and 67° C.,
- (b) the solution is then cooled down to between 20 and 30° C.,
- (c) the solution is held at this temperature for a period of from 0.5 to 5 h,
- (d) subsequently, the solution is re-heated to between 35 and 40° C.,
- (e) the solution is held at this temperature for a period of from 0.5 to 5 h,
- (f) subsequently, the solution is cooled down to about 10° C., and
- (g) optionally, the precipitated alpha-lactose crystals are separated from the mother liquor.
A method for the production of crystalline alpha-lactose, wherein
- (i) whey is subjected to a separation process in which a protein-rich and a lactose-rich fraction is obtained,
- (ii) the lactose-rich fraction is (optionally after concentrating the main flow) subjected to demineralisation in which slowly soluble salts are precipitated,
- (iii) the demineralised residue is cooled down, optionally after further evaporation, until lactose precipitates in crystalline form,
- (iv) the lactose crystals are separated from the mother liquor and evaporated,
- and further wherein
- (a) the first mother liquor is adjusted to a temperature of between about 62 and 67° C.,
- (b) the solution is then cooled down to between about 20 and 30° C.,
- (c) the solution is held at this temperature for a period of from 0.5 to 5 h,
- (d) subsequently, the solution is re-heated to between about 35 and 40° C.,
- (e) the solution is held at this temperature for a period of from 0.5 to 5 h,
- (f) subsequently, the solution is cooled down to about 10° C., and
- (g) optionally, the precipitated alpha-lactose crystals are separated from the second mother liquor.
Dependencies are inferred from the claim text.