Lactose

Sensory characteristics

Taste, flavor:

sweet and slightly salty, no off-odors or off-flavors

Texture:

fine, free flowing powder

Color:

white to light yellow

Physical and chemical characteristics

Moisture, %:

max. 2,5

Fat, %:

-

Protein, %:

max. 0,15

Lactose, %:

min. 92

Ash, %:

max. 2,5

pH:

6,15 - 6,5

Solublity index, sm³:

max. 0,8

Titratable acidity, Т°:

max. 20

Scorched particles:

А

Microbiological characteristics

TVC, cfu/g:

max. 5000

Coliforms 0,1 g:

negative

S.aureus 0,1 g:

negative

Pathogens (incl. salmonella) 25/g:

negative

Mould, cfu/g:

max. 50

Yeast, cfu/g:

max. 100

Other characteristics

Shelf life:

24 months

Packaging:

multiple 20-25 kg paper bags with inner polyethylene liner bags