Lactose crystallization is an industrial practice to separate lactose from whey solutions via controlled crystallization. Lactose, a major component of milk and whey, is used in food, dairy and pharmaceutical products. The dairy industry produces large amounts of lactose, but a significant portion of it has not been recovered from the process and is wasted. The waste of lactose is an economic loss and imposes a threat to the environment. To recover this by-product of the cheese industry derived from milk whey, massive industrial scale cooling crystallization is a trendy practice. However, the crystallization process is far from optimized.