Effect of some salts on lactose solubility

The present work studies experimentally lactose solubility and the viscosity of saturated solutions in the presence of sodium and calcium chlorides as well as sodium bicarbonate. It has been established that calcium salts have lower dissolving capacity compared to sodium salts. In small amounts (less than 5%), calcium salts can reduce lactose solubility and intensify the crystallization process. The chloride anion is a stronger molasses former than the carbon dioxide anion. The established patterns should be taken into account in industrial manufacturing of milk sugar.