Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
Crystallization of amorphous lactose during storage at high relative humidity and high temperatures has been found to impair the quality of skim milk powders. This is related to the glass transition of lactose. Above a certain temperature (glass transition temperature) amorphous lactose transfers through the rubbery zone into a crystalline state due to increased molecular mobility and as a result