Lactose

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 andor 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 30,000g
Coliform 10g
E. Coli Negativeg
Salmonella Negative100g
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.