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Abstract This work aimed to investigate the kinetics, yield, size and composition changes in lactose crystals when Panela cheese whey was acidified (pH 3.80) or slightly alkalinised (pH 6.89) before being subjected to spontaneous or stirring-induced crystallisation. At pH 3.8, the crystallisation was accelerated, and the incorporation of salts and proteins in lactose crystals decreased. Nevertheless, these conditions induced the formation of amorphous lactose.
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