Demineralized whey powder is manufactured by removal of water and minerals from liquid sweet whey which is the main by-product from hard cheese production
CHARACTERISTIC: APPLICATIONS: Infant foods, dairy products, dairy blends, wet blends, bakery products, pasta sauces, chocolate, confectionery, ice cream. BENEFITS: STORAGE: PACKAGING: REMARKS:
Demineralized whey powder is manufactured by removal of water and minerals from liquid sweet whey which is the main by-product from hard cheese production
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
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 /0,1g
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 life in the original packaging.
Four-layer paper bag with polythene inner bag, 25 kg net.
Available: