Intensified crystallization temperature calculation in sweetened condensed milk with dry demineralized whey

The aim of the work is to make a graph in order to specify the intensified crystallization temperature of lactose in the production of sweetened condensed milk, in which part of skimmed milk powder is replaced by dry demineralized whey. The research results show that inoculation makes it possible to reduce the average linear size of lactose crystals by an average of 10 - 15%. It results in reducing the occurrence probability of large crystals of lactose, which ultimately improves the organoleptic characteristics of sweetened condensed canned milk quality.