Obtained by the selective removal of lactose from whey. The lactose content of the dry product may not exceed 60%. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. The acidity of reduced lactose whey may be adjusted by the addition of safe and suitable pH adjusting ingredients.
Applications: food additive
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Graham Chemical Corporation
1250 South Grove Avenue, Suite 206
Barrington, IL 60010
847-304-4400© 2017 Graham Chemical