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6 Yrs
Rivadavia 1984
Fray Bento, Rio Negro-3009, Argentina+(54)-342-4501200
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Lactose 99

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It is milk sugar obtained from cheese sweet whey through suitable technological procedures, with no less than 98% monohydrate lactose.
Sensorial Characteristics
Fine white powder. Odor and taste odorless, slightly sweet.
Physico - Chemical Characteristics
Humidity (80°C/2 hs.): Maximum 0.50%
Proteins (N x 6.38): Maximum 0.50%
Ashes (550°C/2 hs.): Maximum 0.50%
PH (sol 10%): Between 4,5 and 7
Acidity (ml. Na OH/sol 30%): Maximum 1.5 ml
Microbiological Characteristics
Aerobic mesophylic: Maximum 100 ufc/gr
Total coliforms: Absent in 1 gr
Escherichia coli: absent en 10 gr
Fungi and yeast: Maximum 100 ufc/gr
Salmonella: Absent in 25 gr
Staphylococcus aureus: Absent in 1 gr
Total enterobacteriae: Absent in 1 gr.


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