Production of lactose

To allow the lactose in concentrated whey to crystallise, with continuous supersaturation

of the lactose contained in the solution during cooling.

Pre-crystallisation for whey powder

To allow the lactose in concentrated whey to crystallise, at a constant temperature

for the preparation of non-hygroscopic whey powder (“non-caking” whey powder)

Features & Benefits in a crystallisation process

	Optimum mixing action
	No damage to crystals
	Even, regular cooling
	Maximum cooling surface resulting in large, regular crystals
	Hygienic design