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The Milky Whey Goat Lactose
The Milky Whey Goat Lactose is produced from fresh goat whey. It contains at least 99% lactose and at most 1% moisture content. This product can be used in a wide variety of products including cheeses, yogurt, milk, ice creams, and more.
Properties
- Physical Form
- Powder
Product families
Applications
Food & Nutrition — Food
- Dairy
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
Other characteristics
- End Uses
- Cheese, Ice Cream, Milk, Yogurt
- Ingredient Name
- Goat Lactose
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Dairy Origin
- Storage Condition
Product should be stored below 77°C and relative humidity below 65%.
- Packaging Information
- Multi-wall kraft bags with polyethylene liner.
- Food and Nutrition Applications
- Cheese
- Ice Cream
- Milk
- Yogurt
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Standard Plate Count | max. 50,000 | cfu/g | — |
| Bacillus cereus | max. 100 | cfu/g | — |
| Yeast and Mold | max. 100 | cfu/g | — |
| Staphylococcus | max. 100 | cfu/g | — |
| Salmonella | Negative | /25g | AOAC 2011.03 |
| Listeria | Negative | /25g | — |
| E. Coli | max. 10 | cfu/g | — |
Table 2 of 2
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture | max. 1.0 | % |
| Crude Protein | max. 0.5 | % |
| Lactose Content | min. 99 | % |
| Solubility Index | 99.0 | % |
| Ash Content | max. 0.3 | % |
| pH | 5.5 - 7.0 | — |
