Lactalbumin hydrolysate is obtained through enzymatic hydrolysis of lactalbumin protein in milk whey. This product is rich in essential amino acids as well as providing a source of nitrogen, carbon and vitamins. It is commonly utilized in media for tissue culture and for the production of vaccines as well as being useful for bacterial and fermentation media.
| Shelf Life (days) | |
|---|---|
| Storage Temp (°C) | |
| Dehydrated Medium Appearance | |
| Dehydrated Medium Colour | |
| Solubility Description | |
| Dehydrated PH |
| Organisms | Ref. No | Result |
| Typical Analysis | |
| Solubility (5% sol) | Complete |
| Total Nitrogen (TN) | 9.5 – 12.5% |
| Amino Nitrogen (AN) | 5 – 6.5% |
| Moisture | 0 – 5% |
| Ignition residue | 0 – 15% |
| pH | 6.7 – 7.3 |
| Microbiological Analysis | |
| Aerobic plate count | ≤ 10,000 cfu/g |
| Salmonella | Nil |
| Escherichia coli | Nil |
| Yeasts and moulds | ≤ 100 cfu/g |