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Food Science and Technology QUESTION #5902
Question 1
The phenomenon of lactose crystallization in concentrated milk products causing a gritty texture is called:
  • Syneresis
  • Maillard browning
  • Sandiness due to \(\alpha\)-lactose monohydrate crystal formation (crystals \(>30\;\mu\text{m}\))✔️
  • Creaming
Correct Answer Explanation
When lactose supersaturation occurs in condensed or sweetened condensed milk or ice cream, large \(\alpha\)-lactose monohydrate crystals (\(>30\;\mu\text{m}\)) form causing sandiness or grittiness. Control involves rapid cooling, seeding with fine lactose crystals, or use of lactase.