PRODUCT DESCRIPTION:
Whey permeate, also known as de-proteinised whey is the by-product of the production of whey protein concentrates.
CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
APPLICATIONS:
Biscuits, bakery, drinks, confectionery and other application where are favourable.
BENEFITS:
Reduction of cost, rich in lactose and mineral salts.
| CHEMICAL PARAMETERS: | |
| Protein (%) | ≤ 5 |
| Fat (%) | ≤ 1,25 |
| Moisture (%) | ≤ 4,0 |
| Ash (%) | ≤ 7,5 |
| pH | 6,0-6,8 |
| Insolubility (ml) | ≤ 1,25 |
| Lactose (%) | ≥ 80 |
| Purity (disc) | A, A/B |
| MICROBIOLOGICAL PARAMETERS: | |
| Total Plate Count /g | ≤20 000 |
| Coliforms /0,1g | absent |
| E- Coli /0,1 g | absent |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Yeast /g | ≤ 50 |
| Mould /g | ≤ 50 |
STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.