OBTETION OF LACTOSE FROM WHEY OF CHEESE TYPE MOZZARELLA

Abstract

Rough lactose was obtained from whey of mozzarella cheese. The processing steps were: whey skimming with the use of milk centrifuge, pasteurization, concentration, lactose crystallization, separation and drying of the lactose crystals in stove. The obtained lactose presented 92.6% of purity, showing out the technical viability of the process.