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Old 04-02-2011, 03:43 PM   #1
Jun 2008
Posts: 14

Do any of you know if the process that dries out the lactose turns this in to beta-lactose? Do the companies start with pastuerized milk or raw?.... or milk at all?

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Old 04-04-2011, 07:55 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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Here is what Wikipedia has to say:

IsolationSeveral million tons are produced annually as a by-product of the dairy industry. Whey is made of up 6.5% solids of which 4.8% is lactose that may be purified by crystallisation.[4] Whey or milk plasma is the liquid remaining after milk is curdled and strained, for example in the production of cheese. Lactose makes up about 2-8% of milk by weight. Lactose is purified from whey by adding ethanol. Since it is insoluble in ethanol, lactose precipitates in about 65% yield.[5]
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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