Whey Powder (Sweet)


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%-14.5%
Lactose:.................. 63%-75%
Fat:.................. 1.0%-1.5
Ash:.................. 8.2%-8.8%
Moisture:.................. 3.5%-5.0%
Other Characteristics
Scorched Particle Count:.................. 7.5-15.0mg
Solubility Index:.................. <1.2ml
Titratable Acidity:.................. 0.10%-0.15%
Color:.................. Off white to cream
Flavor:.................. normal whey flavor
Product Applications
Bakery products, process cheese products, sauces, meat emulsions, salad dressings, snack foods, frozen desserts, meat products, gravies and soups.

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 6 to 12 months.

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