Lactose

Lactose is derived from sweet dairy whey by a process utilizing a specialized technique of super saturation and controlled by crystallization.

Physical Characteristics

• Powder is crystalline, free flowing
• Color is white to light cream
• Flavor and odor - slightly sweet with no off flavor or odors

Analytical Info & Typical Results

• Protein - Less than .15
• Carbohydrate (as lactose - Greater than 99.4%
• Moisture - Less than .15
• PH - 4.5 to 7.0
• Ash - Less than .20
• Scorched Particles - 7.5 mg / 25 gm
• Standard Plate Count - 10,000 / 8 gm
• Coliform - Less than 10 per gram
• Salmonella - Negative
• E. Coli - Negative

Packaging Information

• 2100 lb. Bulk Totes with Liner
• 26 kg or 50 lb. Net-Weight Sewn Paper Bags with a Polyethylene Liner

 

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