Nucleation is a determinant of the final crystal size distribution produced during a crystallization process. Other studies in the literature have shown that mixing influences alpha lactose monohydrate nucleation. To investigate this in more detail, three different sized Venturi orifices were used to provide a point of passive mixing for supersaturated lactose solutions. This system allowed the study of different factors associated with characterising the mixing process, including cavitation, power input. Reynolds number and vortex formation. A strong relationship was found between the number of vortices created in the system and the nucleation rate. It is speculated that the vortices decrease the distance required for diffusion of molecules in the system, increasing the rate at which they can come together to form a stable nuclei. (C) 2010 Elsevier B.V. All rights reserved.