Technical aspects
Milk permeate is a free-flowing, highly soluble powder that may form small lumps that easily disintegrate under pressure. It is characterised by low moisture content, high lactose content and good microbiological purity. The product is stable, versatile, easy to store and transport.
| Parameter | Value |
| Colour | From light cream to yellow |
| Taste and smell | Typical for the product, no foreign tastes |
| Form | Powder, slight lumps acceptable |
| Moisture content | Max. 4.0% |
| Fat content | Max. 1.25% |
| Protein content | Min. 3.0% |
| Lactose content | Min. 80% |
| Ash content | Max. 9.0% |
| pH | 5.8 – 6.8 |
| Total number of microorganisms | Max. 30,000 cfu/g |
| Yeast and moulds | Max. 50 cfu/g |
| Listeria monocytogenes | Absent |
| Salmonella | Absent |
| Allergens | Milk and milk products (including lactose) |
| GMO | Does not contain, not produced from GMOs |
