Lactose Caking

Period: 2015 - 2017

A new industrial codex for lactose is under development and this new standard will increase the quality requirements of lactose. Lactose caking is a serious problem in the industry as it has a negative impact on product manufacturability, quality and shelf life.

Lactose, the principal sugar of most mammalian milks, is used as a crystalline powder, e.g. in the manufacture of infant formula. The production of lactose is facing a sevenfold increase due to demand from emerging countries.

The appearance of lumps of various sizes in lactose powder, referred to as lactose caking, is characterised by the formation of solid bridges between particles due to humidity, temperature variations, pressure and migration of fine particles. The diversity of causes makes a strict definition for caking difficult to formulate.

The overall objective of the project is to characterise and understand, and thus predict and prevent, caking in commercial lactose powder.






Funded by:

Project: Lactose Caking
Period:  April 2015 - March 2017
Grant donor: The Danish Agency for Science & Technology and Innovation 
FOOD grant: DKK 360,000
Total grant: DKK 2,171,500


Picture of Melanie Anne CarpinMelanie Anne Carpin
PhD Student
Ingredient and Dairy Technology