Whey permeate, also known as deproteinized whey is the by-product of the production of whey protein concentrates.
CHARACTERISTIC: APPLICATIONS: BENEFITS: STORAGE: PACKAGING:
Whey permeate, also known as deproteinized whey is the by-product of the production of whey protein concentrates.
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
Biscuits, bakery, drinks, confectionery and other application where are favorable.
Reduction of cost, rich in lactose and mineral salts.
CHEMICAL PARAMETERS:
Protein (%)
≤ 5
Fat (%)
≤ 1,25
Moisture (%)
≤ 4,0
Ash (%)
≤ 7,5
pH
6,0-6,8
Insolubility (ml)
≤ 1,25
Lactose (%)
≥ 80
Purity (disc)
A, A/B
MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g
≤20 000
Coliforms /0,1g
absent
E- Coli /0,1 g
absent
Salmonella /25 g
absent
Antibiotics
absent
Yeast /g
≤ 50
Mould /g
≤ 50
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.
Four-layer paper bag with polythene inner bag, 25 kg net.