Lactose, commonly known as sugar, is a natural component of cow’s milk, and makes up 3,5%-5,0% of cow’s milk.

It is a byproduct of cheese, (gained by separating it from whey) and Caseins. In the Food Industry, lactose has found use as a sweetener, used in the production of chocolate, infant nutrition, etc. The lactose content is no less than 99%, with the sulfated ash content no more than 0.4%.

Lactose is available in 25 kg bags and in “big bags”.
Average shelf life of Lactose is 24 months.