Demineralized whey powder

Demineralized whey (also called reduced-minerals whey) is obtained by removing a portion of the minerals from pasteurized whey. Typical levels of demineralization are 25%, 50% and 90%. The dry product may not exceed 7% ash. Demineralized whey is produced by physical separation techniques such as precipitation, filtration or dialysis. The acidity of demineralized whey may be adjusted by the addition of safe and suitable pH ingredients.

Physical & Chemical Specifications:

Protein           11.0% min
Lactose          80.0% max
Fat                 1.8% max
Ash                7.0% max
Moisture         4.0% max

Microbiological Specifications:
Standard plate count             < 50,000/g
Coliform                                 < 10/g
E. Coli                                     Negative/g
Salmonella                             Negative/100g
Listeria                                   Negative
Coaglase                                 Positive
Staphylococci                         Negative
Scorched particle content      15.0 mg max
pH                                           6.2-7.0
Color                                       Cream to dark cream
Flavor                                    Normal whey flavour

Shelf Life:
12 months under optimal storage conditions.

Packaging:
25kg bags Kraft paper multi-wall with inner polyethylene liner.