Whey Powder
Code: DIW001
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| Manufactured from the finest quality fresh cheese or casein whey |
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| Compositional Information |
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Specification |
Typical Value |
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| Moisture - % max |
4.0 |
3.5 |
| Protein - % min |
8.0 |
9.0 - 11.0 |
| Lactose - % min |
70.0 |
0.1 |
| Butterfat - % max |
70.0 |
75.00 |
| Ash - % max |
10.00 |
8.00 |
| Scorched Particles - Disc |
A/B |
A |
| pH (10% solution) |
6.5 - 7.5 |
7.00 |
| Titratable acidity - % max |
0.15 |
0.20 |
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| Microbiological Data |
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| Total Plate Count - /g max |
50,000 |
10,000 |
| Coliforms - /0.1g |
Negative |
Negative |
| Yeast - /g max |
50 |
<10 |
| Mould - /g max |
50 |
<10 |
| Staphylococcus (Coagulase Pos.) - /g |
Negative |
Negative |
| Salmonella - /25g |
Negative |
Negative |
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A more detailed specification can be agreed with the customer |
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| Taste |
Bland |
| Appearance |
Cream white |
| Packaging |
Multi-ply paper sacks with polyethylene liners, net weight 25kg. |
| Storage |
Store under cool, dry conditions. It should not be exposed to direct sunlight or strong odours |
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| Transport |
22 tonne loads of powder can be transported in 20 foot containers. Note - 40 foot containers can only transport 23 tonnes |
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| Shelf Life |
Approximately 12 months from date of production when stored under appropriate conditions |
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| Applications |
Ice cream |
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Bakery & confectionery |
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Yoghurt |
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Desserts |
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Chocolate |
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Blends |
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