Milk is an emulsion of water, fat, protein and carbohydrates. The dissolved carbohydrates in milk are lactose molecules, a disaccharide often referred to as milk sugar. Milk contains up to 8 % lactose, which has a low sweetening power of around 25 % compared to sucrose. Industrially, lactose is won either in a direct separation step of all milk ingredients or as a by-product of the dairy industry. Lactose powder is mainly used for pharmaceutical products and many food applications including yoghurt and infant nutrition. As the particle size of the dried and ground lactose has a major impact on its functional properties and varies according to the intended use, high flexibility and process stability of the mill is required. In additions to these factors, Bauermeister mills also offer a hygienic plant design and pressure and shock resisting constructions that allow a safe operation of the mill.
Many Bauermeister mills are established all around the world for the dry grinding of lactose. For every desired application there is an optimal choice of mill and combination of mill parameters depending on the desired fineness and throughput. The right mill setup and integration of the mill into a production plant depend on the general conditions as well as on the individual requirements of every plant operator. For the evaluation of the criteria Bauermeister specialists are available for a competent consultation.