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. 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 maxpH 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 27C and relative humidity less than 65%. Packaging:25kg bags Kraft paper multi-wall with inner polyethylene liner or 2200 pound totes.
berlin, Germany
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Alex Gerald (Bartels-Langness Handelsgesellschaft GmbH & Co. KG)
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