Product Description

Sweet whey powder produced from liquid whey obtained from production of rennet cheese, spray dried.

Ingredients

Liquid whey

Sensory Characteristics

Appearance – powder free flowing, homogenous, easily breaking up lumps allowed
Color – homogenous, white, creamy-white to slightly yellow
Taste and smell – clean, free from foreign flavors and odours

Physicochemical Parameters

Water content, max % – 4.0
Fat content, max % – 1.5
Protein content, min % – 11.0
Lactose content min % – 68.0
Acidity, pH min – 6.0
Antibiotics and other inhibitory – negative
Solubility, max, ml sediment – 1.25
Mechanical impurities – negative
Scorched Particles, disc – A, B
Ash content, max % – 9.0

Microbiological Parameters

Total plate count in 1 g, max – 10 000
Coliforms in 1 g, max – n = 5, c = 2, m = 0, M =10
Enterobacteriaceae, in 1g – n = 5, c = 0, m = 10, M =10
Staphylococci. in 1 g – n = 5, c = 2, m = 10 , M = 10
Salmonella in 25 g – n = 5, c = 0; absent
Listeria monocytogenes in 25g – n = 5, c = 0; absent
Moulds and yeasts in 1g – max than 50

n-number of samples tested in batch
c-number of samples giving results between m and M
m-value equal to or below satisfactory results
M-accepted threshold value above which the results are disqualified

Allergens

Cereals containing gluten (ie wheat, rye, barley, oats, spelled, kamut or their hybridised strains) – No
Crustaceans – No
Eggs – Not
Fish – No
Peanuts – No
Soybeans – No
Milk (including lactose) – Yes
Nuts (almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio, pistachio nut, macadamia) – No
Celery – No
Mustard – No
Sesame seeds – No

GMO

Absent

Preservatives

Absent

Shelf Life

18 months

Storage

Dry, clean and airy stores, on clean pallets, at temperature not exceeding 20°C, relative humidity not more than 75%

Packaging

4-ply paper bags with poly inner liner of 25 kg net each or bigbags. Bags on one-way or euro pallets foil wrapped.

Transportation

Transport methods should protect the product from damage, moisture and other harmful environmental influences.