Lactose is a free flowing powder manufactured from fresh pasteurized sweet whey through membrane filtering, crystallization, refining and drying processes.
CHARACTERISTIC: APPLICATIONS: BENEFITS: STORAGE: PACKAGING:
Lactose is a free flowing powder manufactured from fresh pasteurized sweet whey through membrane filtering, crystallization, refining and drying processes.
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods, drinks.
Major source of energy for the newborns , reduction cost, flavor fixer.
CHEMICAL PARAMETERS:
Lactose (%)
≥ 98
Fat (%)
≥ 0,1
Moisture (%)
≤ 0,5
Ash (%)
≤ 0,5
pH
4,5-7,5
Insolubility (ml)
≤ 0,01
Purity (disc)
A, A/B
MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g
≤ 10 000
Coliforms /0,1g
absent
E- Coli /0,1 g
absent
Salmonella /25 g
absent
Antibiotics
absent
Yeast /g
≤ 50
Mould /g
≤ 50
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
Four-layer paper bag with polythene inner bag, 25 kg net.