| Customization: | Available |
|---|---|
| Formula: | C12h22o11 |
| EINECS: | 200-559-2 |
|
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1. Fermented milk is essential to provide carbon source.Lactose is broken down into galactose and glucose by lactobacillus. Provide nutrition and energy for human beings.Galactose plays an important role in the development of mammalian nerves.Lactose is good for calcium absorption.Lactase deficiency causes lactose intolerance.
Has the important influence to the dairy product organization state.The effect of lactose crystallization on the taste of
condensed milk.Solubility of milk powder.
The color of dairy products, flavor has an important impact.Browning reaction.Flavor is formed after fermentation.
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Item
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Standard
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|
Appearance
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odorless white crystals or powder
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|
Ash (%)
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0.09
|
|
B SCALE COLOR
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8.7
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Fat (%)
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0.10
|
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Moisture (%)
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0.21
|
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pH
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5.55
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Protein (%)
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0.14
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Scorched particle (%)
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7.50/mg
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|
Bacillus cereus presumptive
|
<10 cfu/g
|
|
Coliform
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<10 cfu/g
|
|
E coli
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<10 cfu/g
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Mold
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<10 cfu/g
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SPC
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<250 cfu/g
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|
Staph
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<10 cfu/g
|
|
Yeast
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<10 cfu/g
|
|
Lactose content (%)
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99.56
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|
Listeria
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Neg/25g
|
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Salmonella
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Neg/750g
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