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Product
description
Grade
A Reduced Lactose Whey is produced by crystallizing and
partially removing Lactose from select Sweet Whey. It is a
spray-dried, free-flowing, partially hygroscopic powder. |
Suggested
uses
Cold
Pack, Cheese Sauces, Cheese PowdersSauces & Gravies,
Processed Meats, Seasoning Blends, Baker Products. |
|
| Analytical |
| Moisture |
56.0%
± 2 |
| Fat |
33.0%
± 2 |
| Moisture |
56.0%
± 2 |
| Fat |
33.0%
± 2 |
| Moisture |
56.0%
± 2 |
| Fat |
33.0%
± 2 |
| pH
4.5% ± .25
|
| Salt |
75%
± .2 |
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| Microbiological
standards |
| Standard
Plate Count/g |
<
1,000 5,000 MAX |
| Yeast
& Mold/g |
<
1 10 MAX |
| Coliform/g |
<
1 10 MAX |
| E
Coli/g |
Negative |
| Salmonella/375g |
Negative |
| Staph |
Negative |
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| Packaging
and storage |
| Packaged
in 50 lb., multi-wall, poly-lined paper bags.
Store in cool, dry environment, with 6-9 month
rotation. |
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Quality
standards
While
the suggestions and data contained herein are based on
information believed to be reliable, the seller or its
suppliers make no representations or warranties of any
kind other than that the products confirm to their current
specifications. Purchasers should determine themselves
whether suggested formulations, example products, or
procedures are suitable for their own purposes. The
formulations, examples and use recommendations as may be
described herein should not be construed as permission to
violate any patent or as warranty of non-infringement of
any patent.
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