Lactose crystallization, in concentrated whey, is considered a crucial step for drying efficiency as it impacts both production and spray dryer adhesion. The current study aimed to evaluate whether the addition of sodium citrate in concentrated whey may influence lactose crystallization during a simulated industrial condition. Based on the following results sodium citrate addition increases the final percentage of lactose crystallization in concentrated whey. Under practical conditions, dairy industries could add sodium citrate to the concentrated whey to improve lactose crystallization and powder stability (regarding stickiness and caking).

中文翻译：

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柠檬酸钠对浓缩乳清中乳糖结晶的影响

浓缩乳清中的乳糖结晶被认为是提高干燥效率的关键步骤，因为它会影响生产和喷雾干燥机的附着力。当前的研究旨在评估在浓缩乳清中添加柠檬酸钠是否会影响模拟工业条件下的乳糖结晶。基于以下结果，柠檬酸钠的添加增加了浓缩乳清中乳糖结晶的最终百分比。在实际条件下，乳制品行业可以在浓缩乳清中添加柠檬酸钠，以改善乳糖结晶和粉末稳定性（就粘性和结块而言）。