Patent ID: 7651712

Claim:
A method of crystallizing lactose from a concentrated whey permeate, wherein whey permeate comprises at least about 78% total solids, including at least about 50% lactose and the temperature of the whey permeate is greater than about 50 degrees Celsius, the method comprising the steps of: introducing the whey permeate into a cooling, concentrating, crystallizing apparatus in which the whey permeate is exposed both to mixing and to movement of a gaseous fluid at a temperature, moisture content and air speed effective to create a cooling, concentrating, crystallizing cascade in which evaporative cooling causes loss of moisture and an increase in solids which in turn facilitate lactose crystallization which in turn releases lactose's heat of crystallization which in turn increases fluid temperature which in turn facilitates more evaporative cooling, so that a whey permeate with an equilibrium of lactose in solution and lactose in crystallized form is generated; and spraying the whey permeate into an enclosed drying chamber containing hot air to form a product rich in crystalline alpha-lactose monohydrate crystals.