Majd F, Nickerson T A
J Dairy Sci. 1976 Jun;59(6):1025-32. doi: 10.3168/jds.S0022-0302(76)84319-6.
In tests of effects of high (70 to 90% volume/volume) and low (2 and 5% volume/volume) alcohol concentrations, solubility of lactose decreased with increased alcohol concentration and decreased as alcohol chain length increased. Since lactose has lower solubility in alcohol, crystallization would be expected to be speeded by increased supersaturation. Composition of precipitates formed by the action of ethanol changed with time; alpha-lactose precipitated more rapidly at first, then beta-lactose. Time of crystallization was related directly to the percentage of beta-lactose (therefore, the relation was inverse for total alpha). However, the percentage of alpha-hydrate increased with time and with water content. Agitation during crystallization increased production of beta-lactose. Composition of the lactose precipitate varied greatly with concentration of alcohol (ethanol). When ethanol concentration was low, only alpha-hydrate was precipitated whereas at higher concentrations stable anhydrous alpha lactose also was precipitated, with the percentage of total alpha decreasing while the percentage of beta-lactose increased. Crystal shape changed from prisms initially to partially or fully developed tomahawks as time went by or as the percentage of ethanol decreased, and crystal color increased with crystallization time and as ethanol percentage decreased. Choosing long-chain alcohols and controlling suitable parameters enabled recovery of greater amounts and more desirable forms of lactose.
在高（体积/体积比为70%至90%）、低（体积/体积比为2%和5%）酒精浓度的效果测试中，乳糖的溶解度随着酒精浓度的增加而降低，并且随着酒精链长度的增加而降低。由于乳糖在酒精中的溶解度较低，因此预计过饱和度的增加会加速结晶。乙醇作用形成的沉淀物组成随时间变化；起初α-乳糖沉淀得更快，然后是β-乳糖。结晶时间与β-乳糖的百分比直接相关（因此，与总α-乳糖的关系是相反的）。然而，α-水合物的百分比随时间和含水量的增加而增加。结晶过程中的搅拌增加了β-乳糖的产量。乳糖沉淀物的组成随酒精（乙醇）浓度的变化很大。当乙醇浓度较低时，只沉淀出α-水合物，而在较高浓度下，稳定的无水α-乳糖也会沉淀出来，总α-乳糖的百分比下降，而β-乳糖的百分比增加。随着时间的推移或乙醇百分比的降低，晶体形状从最初的棱柱体变为部分或完全发育的战斧状，并且晶体颜色随着结晶时间和乙醇百分比的降低而增加。选择长链醇并控制合适的参数能够回收更多数量和更理想形式的乳糖。
