Whey Powder (Acid)


Description
Dry Whey is obtained by spray drying fresh sweet dairy whey (derived during the manufacture of cheeses).

Microbial Analysis
Standard Plate Count:.................. <30,000/g
Coliform:.................. < 10/g
Salmonella:.................. negative by test
Listeria:.................. negative by test
Coagulase-positive Staphylococci:...... negative by test
Typical Compositional Range
Protein:.................. 11.0%-13.5%
Lactose:.................. 61%-70%
Fat:.................. 0.5%-1.5%
Ash:.................. 9.8%-12.3%
Moisture:.................. 3.5%-5.0%
Other Characteristics
Scorched Particle Count:.................. 7.5-15mg
Solubility Index:.................. <1.2ml
Titratable Acidity:.................. 0.35%-0.44%
Color:.................. Off white to cream
Flavor:.................. normal whey flavor, slightly acid
Product Applications
Bakery products, prepared dry mixes, dry blends, salad dressings, snack foods, frozen desserts (sherbets).

Storage & Shipping
Product should be stored and shipped in a cool, dry environment with temperatures below 80F and relative humidities below 65%. Stocks should be rotated and utilized within 9 to 12 months.

Packaging
Multiwall bags with polyethylene inner liner or other approved closed container.