Description
Lactose is derived from sweet dairy whey by a process utilizing a
specialized technique of supersaturation and controlled crystallization.
Definition of Lactose courtesy of Dairy Management, Inc.
Protein
Less than 0.15
Carbohydrate (as Lactose)
Greater than 99.4%
Moisture
Less than 0.15
pH
6.5
Ash
Less than 0.20
Scorched Particles
7.5 mg / 25 g
Standard Plate Count
10,000 / 8 g
Coliform
Less than 10 per gram
Salmonella
Negative
Rennet Activity
Negative
Powder is crystalline, free flowing Color is white to light cream Flavor and odor are slightly sweet, no off flavor or odors
Packaging
Packed in 50 lb. or 25 kg. net weight Kraft paper bags with a polyethylene liner.
