Lactose powder is a finely ground, homogeneous powder with a pure, light colour. It is virtually odourless, has a delicate milky taste and very low moisture, protein and ash content. It is characterised by high microbiological and technological stability, which allows for its wide industrial application.
| Parameter |
Value |
| Colour |
White / light yellow |
| Taste and smell |
Natural, no foreign odours |
| Form |
Fine powder |
| Lactose content |
Min. 99.0% |
| Moisture content |
Max. 0.3% |
| Protein content |
Max. 0.3% |
| Ash content |
Max. 0.3% |
| pH |
5.5 – 7.5 |
| Total number of microorganisms |
<2,000 cfu/g |
| Yeast |
Max. 50 cfu/g |
| Moulds |
Max. 100 cfu/g |
| Enterobacteriaceae |
Max. 10 cfu/g |
| Listeria monocytogenes |
Absent in 25 g |
| Salmonella |
Absent in 25 g |