The influence of some admixtures on the stability of oversaturated lactose solutions

In the work the modeling of lactose crystallization process in oversaturated solutions in the presence of the following additives: dry skim milk, dry demineralized milk serum and sucrose has been carried out. The points of fracture on kinetic curves testify two stages of lactose crystallizatrion, each of which includes the periods of germ formation and crystalls growth. It has been stated that the duration of these stages depends upon oversaturation as well as upon the nature of admixtures.