Lactalbumin Hydrolysate

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.

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.

Additional Information

Shelf Life (days): 1095 days

Storage Temp (C): 10-30°C

Dehydrated Medium Appearance: Fine Powder

Dehydrated Medium Colour: Beige

Solubility Description: Complete

Dehydrated PH: 6.7-7.3

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:  coliNil

Yeasts and moulds: 100 cfu/g