Lab crystalliser impresses in St-Malo
Better, purer lactose production is the ultimate outcome of the new Arla Foods Ingredients lab crystalliser presented at the 5th International Symposium on Spray Dried Dairy Products in St-Malo, France.
Better, purer lactose production is the ultimate outcome of the new Arla Foods Ingredients lab crystalliser presented at the 5th International Symposium on Spray Dried Dairy Products in St-Malo, France.
Insights for fine-tuning
Data recorded by the lab crystalliser provides invaluable insights into how commercial lactose production can be fine-tuned to give the best possible yield and quality. The goal is to produce even higher quality lactose for use in infant nutrition, bakery, confectionery and other products.
Results so far
In the year since it was installed, the equipment has already proven its worth. Model test results have enabled process optimisation at the Arla Foods Ingredients plants in Denmark and Argentina and supported the choice of processing equipment for the new ArNoCo GmbH & Co. joint venture facility in North Germany.