Technical aspects
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 |
