Permeate
Product Description
Dairy permeate is produced by the removal of protein and other solids from milk or whey resulting in a product with a high concentration of lactose. Removal of the dairy constituents is accomplished by physical separation techniques such as filtration and diafiltration. The acidity of Dairy Permeate may be adjusted by the addition of safe and suitable pH adjusting ingredients. Dairy Permeate meets the definition of Dairy Products Solids, which is recognized by GRAS by the U.S. Food and Drug Administration, and complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
| Composition |
|||||
| Classifications | Protein | Lactose | Fat | Ash | Moisture |
| Milk Permeate |
Typical 3-5% Min. 2% |
Typical 78-88% Min. 76% |
Typical 0-1.0% Max. 1.5% |
Typical 8-11% Max. 14% |
Typical 3-4.5% Max. 5.0% |
| Whey Permeate | Typical 2-7% Min. 7% |
Typical 76-85% Min. 76% |
Typical 0-1.0% Max. 1.5% |
Typical 8-11% Max. 14% |
Typical 3-4.5% Max. 5.0% |
| Other Characteristics | |
| Scorched Particle Content | ≤ 15.0 mg. |
| pH | 5.5 – 6.6 |
| Color | white to cream |
| Flavor | bland, clean |
| Microbiological Analysis | |
| Standard Plate Count | ≤ 30,000/g |
| Coliform | ≤ 10/g |
| Salmonella | negative by test |
| Listeria | negative by test |
| Yeast & Mold | ≤ 100/g |
| Methods of Analysis | |
| Criteria | Reference Method |
| Lactose (anhydrous) | HPLC: ISO 2262/IDF 198 |
| Protein | Kjeldahl method: AOAC 991.20 (N x 6.38) |
| Fat | Mojonnier: AOAC 989.05 |
| Ash | Oven at 550C: AOAC 942.05 |
| Total Moisture | Vacuum oven: AOAC 925.45 |
Product Labeling
Product may be identified on the label as: “Milk Permeate” (for permeate derived from milk only), “Whey Permeate” or “Dairy Product Solids”. Alternate names could include: Modified Whey, Deproteinized Whey, Dried whey Product or Dried Whey Solubles.
Applications & Functionality
May be used as a direct replacement of other dairy solids in many food applications, including: bakery products and pizza crust dough: confectionary products; as a replacement for sucrose or corn syrups; to reduce the level of salt in formulated products; and for fermentation. Milk permeate may also be used for standardizing skim milk or whole milk powders. Permeate can be a source of lactose and minerals required for the development of nutritional products for the feed sector especially for baby animals.
Storage & Shipping
Product should be stored and shipped in a cool, dry environment with temperatures below 80º F and relative humidities below 65%. Stocks should be rotated and utilized within 9 months to 1 year.
Packaging
Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins” etc.