Lactose Food

AOAC/ELISA

Negative

Negative/ 25g

Listeria sp.

AOAC/ ELISA

Negative

Negative/1500 g

Salmonella sp.

FDA/BAM

<10

<10/g

Coag.Pos. Staph (MPN)

Standard Methods **

<10

10/g max.

Yeast & Mold

FDA/BAM

Negative

Negative/g

E. Coli (MPN)

FDA/BAM

<10

10/g max

Coliform (MPN)

Standard Methods **

<2,500

10.000/g max.

Aerobic Plate Count

 

 

 

Microbiological Profile

 

 

 

 

Air Jet ***

29.0+/-5.0

Sieve Size (200 mesh % Retained)

Air Jet ***

16.0 +/- 4.0

Sieve Size (140 mesh % Retained)

Slick Test/visual

7.5 mg

7.5mg/25g max.

Scorched Particles

AOAC

6.1 +/- 0.2

5.8 7.2

pH

By difference

99.7 +/- 0.1

99.0 min

Lactose (%)

Residue on ignition

0.15 +/- 0.05

0.3 max.

Sulfated Ash (%)

Leco Combustion

0.10 +/ -0.05

0.3 max.

Total Protein (N x 6.38) (%)

Karl Fisher

0.15 +/- 0.05

0.5 max.

Free Moisture (%)

Test Method

Typical Range

Specification

Analysis* Ground lactose can be used as a source of dairy solids in confections, baked goods and dairy-based products. Lactose can also be used as a standardizing agent, a carrier for flavors and color and as a sweetener. Product Applications Ground Edible lactose is produced by crystallizing lactose from fresh dairy whey, drying and then grinding into fine powder. Ground lactose is a light colored, free flowing powder with a clean sweet flavor. Product Description

Lactose is produced by crystallizing lactose from fresh sweet whey and then drying. Mesh 60, 100, 200