Lactose

Produced from fresh sweet whey, which is prior to crystalized, dried and grinded.

Category: Tags: , , Product ID: 412

Description

Chemical & Physical Properties

 

Specifications
Typical Values
Method
Principle
Moisture, m/m max  0.5 % 0.4 % IDF Standard 26:1964 Gravimetry, drying; 103±2 0C
Protein, m/m (Nx6,38) max   0.4 % 0.3 % IDF Standard 20B: 1993 Kjeldahl, titrimetry
Ash, m/m max  0.2 % 0.05 % IDF Standard 90:1986 Furnace; 825±25 0C
Lactose, m/m min   99 % 99.25 % NADRG: 1978 Subsidence, (Cu2O)
pH (in 10 % solution) min   5.50 – 7.00 5.70 TS 11860 pH metre
Solubility index, ml max  1 0.25 IDF: 1964 Centrifugation
Scorched Particles Disk  A/B A ADMI: 1971 Visual comparasion with standard disks
Microbiological Properties Total plate count, cfu/g max  5.000 2.500 TS 1019 Plate Count Agar
Coliform, cfu/0.1 g negative negative FDA: 1998 Fluorocult VRB Agar
E.coli, cfu/g negative negative FDA: 1998 Fluorocult VRB Agar
Staph.aureus, cfu/g negative negative Anon., 1998 (38) Baird-Parker Agar
Salmonella, cfu/25g negative negative TS 8907 Selenit-Cystin Broth & Bismut-Sülfite Agar
Yeast & Mould, cfu/0.1 g max  10 negative Pitt&Hocking, 1997 (86) YGC Agar

Additional information

Weight

25kg

Fat

Low Fat

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