LACTOSE

Lactose, the natural sugar in milk, constitutes 3.5%-5.0% of cow’s milk. It is extracted using a filtration process with centrifuges, followed by several washing steps to separate lactose from proteins, minerals, and debris. The lactose is then crystallized, crushed, and refined into a pure, free-flowing fine powder of light yellow color. Discover the high-quality lactose for diverse food and beverage applications.