PRODUCT DESCRIPTION:
Whey protein concentrate is manufactured by drying the material resulting from removal of sufficient nonprotein constituents from pasteurized whey.

CHARACTERICTIC:
White to yellowish colour, typical milk taste and smell without foreign odour.

APPLICATIONS:
Nutritional and protein fortified beverages, bakery, processed meat, dietetic foods, infant foods, confections.

BENEFITS:
Replacement for skimmed milk (WPC34), alternative to egg-white (WPC80), boosts nutritional value of finished product, fat mimetic, good water-binding properties, gelation effects, excellent stabiliser, high solubility in a wide range of pH conditions, viscosity development, whipping/foaming properties, browning of baked products.

CHEMICAL PARAMETERS:
WPC 34/35
WPC 80
Protein (as is %)
≥ 34/35
≥ 80
Fat (%)
≤ 4,0
≤ 8,0
Moisture (%)
≤ 4,5
≤ 5,5
Ash (%)
≤ 8,0
≤ 3,5
pH
6,2-6,8
≥ 6,0
Insolubility (ml)
≤ 1,25
≤ 1,0
Lactose (%) +/-1
50
≤ 8,0
Purity (disc)
A, A/B
A, A/B

MICROBIOLOGICAL PARAMETERS:
WPC 34/35
WPC 80
Total Plate Count /g
≤ 10 000
≤ 10 000
Coliforms /0,1g
absent
absent
E- Coli /0,1 g
absent
absent
Salmonella /25 g
absent
absent
Antibiotics
absent
absent
Yeast /g
≤ 50
≤ 50
Mould /g
≤ 50
≤ 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 shelf life in the original packaging.

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

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