The influence of whey components on the solubility of lactose and viscosity of saturated solutions

The article researched the influence of the dry demineralized whey (DDW) on the solubility of lactose. The experiments were conducted at 20 and 35° C, corresponding to temperatures of industrial lactose crystallization. It was established that the solubility of lactose increases with the temperature and the content of DDW in solution and is subjected to a parabolic relationship in the studied range of concentrations.