Lactose

Lactose is removed from whey during the concentration process. This milk sugar is a white to creamy-white crystalline product possessing a mildly sweet taste. It may be anhydrous, contain one molecule of water or be a mixture of both. Lactose is commonly milled in mesh 100 or 200. Product is milled according to its use and/or application.

Physical & Chemical Specifications:

Protein       0.1%
Lactose      98.0% min
Fat              0%
Ash             0.3% max
Moisture     5.5% max

Microbiological Specifications:

Standard plate count          30,000/g
Coliform                               10/g
E. Coli                                   Negative/g
Salmonella                           Negative/100g
Listeria                                 Negative
Coaglase                              Positive
Staphylococcus                   Negative
Scorched particle content   15.0 mg max
pH                                       7.5 max
Color                                   White to pale yellow
Flavor                                  Slightly sweet

Shelf Life:
9 to 12 months. It is recommended to store and ship in a cool, dry environment with temperatures of less than 27°C and relative humidity less than 65%.

Packaging:
25kg bags Kraft paper multi-wall with inner polyethylene liner or 2200 pound totes.