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Le mottage du lactose : Compréhension des mécanismes et prévention

Abstract : Driven by the growth in the infant formula market, lactose production is increasing worldwide, and the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid large economic loss. Focusing on the process–product relationship, this PhD project aimed at finding the critical parameters and understanding the caking mechanisms in lactose powder in order to establish means to limit caking. In samples from pilot production, impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles and a broader distribution were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area and more contact points.Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of th
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Submitted on : Thursday, October 11, 2018 - 9:50:14 AM
Last modification on : Monday, October 19, 2020 - 3:06:23 PM
Long-term archiving on: : Saturday, January 12, 2019 - 12:47:21 PM


Version validated by the jury (STAR)


  • HAL Id : tel-01893080, version 1
  • PRODINRA : 439747



Mélanie Carpin. Le mottage du lactose : Compréhension des mécanismes et prévention. Alimentation et Nutrition. Agrocampus Ouest, 2018. Français. ⟨NNT : 2018NSARB309⟩. ⟨tel-01893080⟩



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