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 **0 or **0. Product is milled according to its use
and/or application.
Physical & Chemical Specifications:
Protein 0.1%
Lactose *8.0% min
Fat 0%
Ash 0.3% max
Moisture 5.5% max
Microbiological Specifications:
Standard plate count
*0,**0/g
Coliform *0/g
E. Coli
Negative/g
Salmonella
Negative/**0g
Listeria Negative
Coaglase Positive
Staphylococcus Negative
Scorched particle content *5.0 mg max
