Assessment of lactose crystallization under the light microscope

In numerous milk processing processes, for example in cheese production, whey is produced in large quantities as a by-product. Whey has a high lactose (milk sugar) content, which can be recovered after crystallization. Lactose is a commonly used additive in the food and pharmaceutical industries. In order to be able to observe the formation of the sugar crystals during crystallization, a sample is taken and assessed under the microscope. A light microscope is ideal for this

A light microscope is ideal for observing the high lactose content of whey. This provides instant insight into crystal formation to use the product as an additive in the food industry, Invalid search result.