Lactose is natural milk sugar. It makes up 3,5%-5,0% of cow’s milk and can be extracted by a filtration process with the use of centrifuges. The product goes through a series of washing steps in order to separate the lactose from the proteins, minerals, and debris. Then it is crystallized and crushed, and the final product is obtained in a pure form of a free-flowing fine powder of light yellow color.

Powdered and condensed milk

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