Demineralized Whey Powder

Characteristic

White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

Applications

Infant foods, dairy products, dairy blends, wet blends, bakery products, pasta sauces, chocolate, confectionery, ice cream.

Benefits

Rich source of carbohydrates, good emulsification and browning properties, economical substitute of milk solids.

Chemical parameters

• Protein (%) ≥ 11
• Fat (%) ≤ 1,5
• Moisture (%) ≤ 4,0
• Ash (%) ≤ 5,5
• pH 6,0 – 6,6
• Insolubility (ml) ≤ 1,0
• Lactose (%) 75 – 83
• Purity (disc) A, A/B

Microbiological parameters

• Total Plate Count /g ≤ 20 000
• Coliforms /0,1 g absent
• E-Coli /0,1 g absent
• Salmonella /25 g absent
• Antibiotics absent
• Yeast /g ≤ 50
• Mould /g ≤ 50

Storage

Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%. Product has a 2 years life in the original packaging.

Packaging

Four-layer paper bag with polythene inner bag, 25 kg net.

Remarks

• Demineralized Whey Powder 40/50
• Demineralized Whey Powder 70
• Demineralized Whey Powder 90