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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 

Specifications 

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.