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 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.