Product Information

Is produced through the elimination of a portion of the whey protein sweet through the processing of ultrafiltration to produce a dry product end greater than 80% of lactose.



  • Physical-Chemical Characteristics:

Parameters

Normal values

Humidity

5% Max.

Fat

1% Max.

Protein

3% Min.

Ash

9.2%/10.2% Max

pH (10% Solution)

5.0-6.5%

Lactose

80% Min

  • Microbiological Characteristics:

Parameters

Normal values

Coliforms (cfu/g)

10 Max.

Coli (cfu/g)

10 Max.

SPC (cfu/g)

30.000 Max

Salmonella spp/25g

Negative / 25g


  • Applications:
  • Bakery Product

  • Dry Mixes

  • Snack Foods

  • Confections

  • Animal feed




  • Packaging:

Container Loads filled with Bags of 25kg multilayers heat sealed to inner liner in polyethylene cover of 1 tonne


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