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2324DevelopmentofLowLactoseMilkpowderbyUltrafiltrationWUShi-ye,LUOHui-bo,LIUDa-yuBiotechnologyEngineeringDept.,SichuanInstituteofLightInd.&Chem.Tech.,Zigong643033,ChinaAbstract:Feasibilityofdevelopinglowlactosepowderisinvestigatedbyultrafiltration.Theconcentrationfactorofmilkcouldbeupto2.5at0.22MPaand40withoganicmembranesof30000daltonporesize.Averagefluxofskimmilkis30%higherthanwholemilk,,proteinretentionismorethan92.52%;retentionoflactoseislessthan12.29%.Minerals(Ca,P)havealsocomparativelyidealretention.Themilkpowderismadebyvacuumconcentration,drysprayingandblendingfromskimmilkultrafiltratedisuptothequalitystandardofChina,itisakindofidealmilkproductfortheconsumerssufferingfromlactoseintolerance.Keywords:lactose;milkpowder;ultrafiltration