Lactose malla 200

Edible lactose is produced by crystallizing lactose from fresh sweet dairy whey and then drying the crystals.

• Organoleptic Description:

Lactose is a light colored, free flowing powder with a clean sweet flavor. This refined between 40/80 mesh

• Physical - Chemical Parameters:

Analysis	Specification	Typical Range
Moisture (%)	0.5 max.	<0.2
Sulfated Ash	0.3 max.	<0.15
pH	4.5 - 7.5	6.0 ± 0.2
Lactose (%)	99.0 min.	99.8 ± 0.1
Scorched Particles	7.5mg/25g max.	7.5mg

• Microbiological Parameters:

Analysis	Specification	Typical Range
Aerobic Plate Count	< 10,000/g	<2500
Coliform	< 10/g	< 10
Yeast & Mold	50 /g max.	≤10
Listeria	Negativo/25 g	Negativo
Salmonella sp. (4x375g)	Negativo/1500 g	Negativo

• Presentation:

Lactose can be used as a source of dairy solids in sweets, baked goods and dairy products. It is also used as a standardization agent, flavor and color carrier and as a sweetener.

• Storage and Packaging:

Packed in multi-wall Kraft bags with a polyethylene bag lining, individually closed.

Net weight: 25kg. Pouch

Ideal temperature: Temperatures below 25°C (relative humidity below 65% and odourless environment).

Shelf Life: 3 years from date of manufacture.