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Demineralized whey powder

Chemical analysis

Fats 0,5-1,5 %
Lactose 70-75 %
Proteins 11-12 %
Salt 9 % tol. 1 %
Sodium 3,5 % ±1%
Humidity 1-3,5 %
Ashes 5,4 maximum 
PH (sol. 10%) 5,6-6,5
Disc ADMI A - B

Microbiological analysis

Standard Plate Count (UFC/g) 50 000/1g max
Staph aureus Absent /10g
Coli forms Absent /10g
Salmonella Absent /25 g
Listeria monocytogenes Absent /25 g

Sensorial analysis

Aspect: homogeny powder
Colour: Uniform powder, white / yellow color.
Smell: Characteristic, pleasant. Without others smells.
Flavour: typical of whey powder, without other aftertastes

Uses

General food industry. Bakery products, dry mixes, dairy products, confectionary, soup, sauces and beverages.

Packing, storage and shelf life

Product should be stored and shipped in a cool, dry environment with temperatures below 20 C and relative humidity below 75%.
12 months approximate expiry date.
25kg paper bags with inner plastic bag 

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