Whey Protein

Product Description

Whey is the liquid product obtained by separating the coagulum from milk, cream, or skim milk in cheese making. Dry Whey is the product obtained by the removal of water from whey, while leaving all other constituents in the same relative proportions as in whey. Dry Whey for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act. Preservatives are not permitted. Whey Protein Concentrate 34% is manufactured by ultra-filtration and spray drying of fresh sweet cheese whey. High quality milk and soft processing conditions impart our WPC34 a high solubility and an excellent taste. This product is manufactured in the USA.

Whey Protein Concentrate Powder (34% Protein) Specification

Whey Protein Concentrate 34% is manufactured by ultra-filtration and spray drying of fresh sweet cheese whey. High quality milk and soft processing conditions impart our WPC34 a high solubility and an excellent taste. This product is manufactured in the USA.

Chemistry Parameters Analysis Method
Protein (as is) ≥ 34.00% FT-NIR/AOAC 991.20
Moisture ≤ 4.00% FT-NIR/AOAC 925.45
Fat ≤ 6.00% FT-NIR/AOAC 989.05
WPN ≥ 6.0 Calculation
Scorched Particles 7.5 to 15 mg ADPI (Disc A or B)
Solubility Index ≤ 1.25% SMEDP 15.171
pH 5.9 to 6.8 SMEDP 15.022
Antibiotic Residues Negative Charm SL3

 

Microbiological Parameters
Standard Plate Count ≤ 30,000 cfu/g SMEDP 6.020
Coliforms < 10 cfu/g Negative/375g SMEDP 7.020
Salmonella ANSR/AOAC 2013.14

 

Nutritional Proximates (per 100g)
Calories 370.64kcal Vitamin A <25.00IU
Protein 34.18g Vitamin C <8.00mg
Total Fat 1.52g Vitamin D <6IU
Water 2.67g Calcium 673.52mg
Carbohydrates 55.67g Iron <1.00mg
Dietary Fibert <0.50g Sodium 401.58mg
Ash 6.57g Cholesterol 85.80mg

 

Sensory & Physical Standards
Appearance / Color Powder, free of lumps / White to light cream
Flavor / Odor Clean, bland, sweet / Fresh, no off odors
Allergen Milk (Bovine)
Regulatory Compliance

CODEX Gluten Free
GFSI (SQF) Vegetarian
Halal Kosher

Storage
The product should be stored in a cool (≤25°C), dry (≤RH 65%) place protected from foreign odors & other contaminants.

Shelf Life
Under proper storage conditions, the shelf life of this product is 24 months.

Packaging
25kg (net weight) Multiwall kraft bags with polyethylene inner liner or another approved closed container, palletized on Heat Treated pallets.

Dry Whey Standard Specification

Whey is the liquid product obtained by separating the coagulum from milk, cream, or skim milk in cheese making. Dry Whey is the product obtained by the removal of water from whey, while leaving all other constituents in the same relative proportions as in whey. Dry Sweet Whey shall not have a greater than 0.16% titratable acidity on a reconstituted basis. Dry Acid Whey shall have greater than 0.35% titratable acidity on a reconstituted basis. The acidity of whey, sweet or acid, may be adjusted by the addition of safe and suitable pH-adjusting ingredients. Dry Whey for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act. Preservatives are not permitted.

Composition/Specifications for Extra Grade Dry Whey
Classifications Fat Moisture Titratable Acidity* Scorched Particles
Sweet-type Dry Whey

Max. 1.5%

Max 5.0%

Max. 0.16%

Max. 15.0 mg

Acid-type Dry Whey

Max 1.5%

Max 5.0%

Min. 0.35%

Max. 15.0 mg

 

Other Characteristics
Color & Appearance Has a uniform color, off white to cream cfu/g and is free flowing, free from lumps that do not break up under slight pressure, and is practically free from visible dark particles.
Flavor Has a normal whey flavor, free from undesirable flavors, but may possess the following flavors to a slight degree: bitter, fermented, storage, and utensil; and the following to a definite degree: feed and weedy.

 

Microbiological Analysis
Standard Plate Count ≤ 30,000/g
Coliform ≤ 10/g

 

Methods of Analysis
Criteria Reference Method
Protein AOAC 991.20 (N x 6.38)
Fat AOAC 989.05
Total Moisture AOAC 925.45

 

Optional Tests

Other tests that may be made on dry whey products (not mandatory for grade designation, but, if determined, must comply as indicated) are:

Protein: not less than 11%

Alkalinity of Ash: not more than 225 ml (Sweet-type dry whey only) of 0.1 N HCl/100g

When it is determined that dry whey (1) fails to meet the requirements of Extra Grade*; (2) fails to meet the requirements of any optional test, when such test has been made*; or (3) has been produced in a plant found on inspection to be using unsatisfactory manufacturing practices, equipment, or facilities, or to be operating under unsanitary plant conditions, it shall not be assigned a grade.

*When tested in accordance with standardized methods of analysis contained herein

Additional ADPI Specifications
Salmonella negative
Listeria negative
Coagulase positive Staphylococci <10 cfu/g
Yeast & Mold <100 cfu/g

 

Codex Specifications for Dry Whey
Classifications Protein Lactose Ash Moisture Titratable Acidity
Sweet-type Dry Whey
Min. 11% Min. 65% Max. 8.5% Max. 5.0% Max. 0.16%
Min. pH 6.0
Acid-type Dry Whey Min. 7% N.A. Max. 15.0% Max. 4.5% Min. 0.35%
Max. pH 5.1

 

Product Labeling
Product should be labeled as: “Dry Sweet Whey” or “Dry Acid Whey” or “Dry Whey ____% titratable
acidity” (for dry whey over 0.16% but below 0.35% titratable acidity on a reconstituted basis; the blank designating the actual acidity.

Applications & Functionality
Dry sweet whey: bakery products, process cheese products, frozen desserts, sauces, meat emulsions, salad dressings, beverages, confections, gravies, soups, meat products, snack foods.

Dry acid whey: 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 80°F and relative humidities below 65%. Stocks should be rotated and utilized within 6 mo - 1 yr.

Packaging
Multiwall kraft bags with polyethylene inner liner or other approved closed container - i.e., "tote bins" etc.

Whey Protein Concentrate 34% is manufactured by ultra-filtration and spray drying of fresh sweet cheese whey. High quality milk and soft processing conditions impart our WPC34 a high solubility and an excellent taste. This product is manufactured in the USA.

Chemistry Parameters Analysis Method
Protein (as is) ≥ 34.00% FT-NIR/AOAC 991.20
Moisture ≤ 4.00% FT-NIR/AOAC 925.45
Fat ≤ 6.00% FT-NIR/AOAC 989.05
WPN ≥ 6.0 Calculation
Scorched Particles 7.5 to 15 mg ADPI (Disc A or B)
Solubility Index ≤ 1.25% SMEDP 15.171
pH 5.9 to 6.8 SMEDP 15.022
Antibiotic Residues Negative Charm SL3

 

Microbiological Parameters
Standard Plate Count ≤ 30,000 cfu/g SMEDP 6.020
Coliforms < 10 cfu/g Negative/375g SMEDP 7.020
Salmonella ANSR/AOAC 2013.14

 

Nutritional Proximates (per 100g)
Calories 370.64kcal Vitamin A <25.00IU
Protein 34.18g Vitamin C <8.00mg
Total Fat 1.52g Vitamin D <6IU
Water 2.67g Calcium 673.52mg
Carbohydrates 55.67g Iron <1.00mg
Dietary Fibert <0.50g Sodium 401.58mg
Ash 6.57g Cholesterol 85.80mg

 

Sensory & Physical Standards
Appearance / Color Powder, free of lumps / White to light cream
Flavor / Odor Clean, bland, sweet / Fresh, no off odors
Allergen Milk (Bovine)
Regulatory Compliance

CODEX Gluten Free
GFSI (SQF) Vegetarian
Halal Kosher

Storage
The product should be stored in a cool (≤25°C), dry (≤RH 65%) place protected from foreign odors & other contaminants.

Shelf Life
Under proper storage conditions, the shelf life of this product is 24 months.

Packaging
25kg (net weight) Multiwall kraft bags with polyethylene inner liner or another approved closed container, palletized on Heat Treated pallets.

Whey is the liquid product obtained by separating the coagulum from milk, cream, or skim milk in cheese making. Dry Whey is the product obtained by the removal of water from whey, while leaving all other constituents in the same relative proportions as in whey. Dry Sweet Whey shall not have a greater than 0.16% titratable acidity on a reconstituted basis. Dry Acid Whey shall have greater than 0.35% titratable acidity on a reconstituted basis. The acidity of whey, sweet or acid, may be adjusted by the addition of safe and suitable pH-adjusting ingredients. Dry Whey for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act. Preservatives are not permitted.

Composition/Specifications for Extra Grade Dry Whey
Classifications Fat Moisture Titratable Acidity* Scorched Particles
Sweet-type Dry Whey

Max. 1.5%

Max 5.0%

Max. 0.16%

Max. 15.0 mg

Acid-type Dry Whey

Max 1.5%

Max 5.0%

Min. 0.35%

Max. 15.0 mg

 

Other Characteristics
Color & Appearance Has a uniform color, off white to cream cfu/g and is free flowing, free from lumps that do not break up under slight pressure, and is practically free from visible dark particles.
Flavor Has a normal whey flavor, free from undesirable flavors, but may possess the following flavors to a slight degree: bitter, fermented, storage, and utensil; and the following to a definite degree: feed and weedy.

 

Microbiological Analysis
Standard Plate Count ≤ 30,000/g
Coliform ≤ 10/g

 

Methods of Analysis
Criteria Reference Method
Protein AOAC 991.20 (N x 6.38)
Fat AOAC 989.05
Total Moisture AOAC 925.45

 

Optional Tests

Other tests that may be made on dry whey products (not mandatory for grade designation, but, if determined, must comply as indicated) are:

Protein: not less than 11%

Alkalinity of Ash: not more than 225 ml (Sweet-type dry whey only) of 0.1 N HCl/100g

When it is determined that dry whey (1) fails to meet the requirements of Extra Grade*; (2) fails to meet the requirements of any optional test, when such test has been made*; or (3) has been produced in a plant found on inspection to be using unsatisfactory manufacturing practices, equipment, or facilities, or to be operating under unsanitary plant conditions, it shall not be assigned a grade.

*When tested in accordance with standardized methods of analysis contained herein

Additional ADPI Specifications
Salmonella negative
Listeria negative
Coagulase positive Staphylococci <10 cfu/g
Yeast & Mold <100 cfu/g

 

Codex Specifications for Dry Whey
Classifications Protein Lactose Ash Moisture Titratable Acidity
Sweet-type Dry Whey
Min. 11% Min. 65% Max. 8.5% Max. 5.0% Max. 0.16%
Min. pH 6.0
Acid-type Dry Whey Min. 7% N.A. Max. 15.0% Max. 4.5% Min. 0.35%
Max. pH 5.1

 

Product Labeling
Product should be labeled as: “Dry Sweet Whey” or “Dry Acid Whey” or “Dry Whey ____% titratable
acidity” (for dry whey over 0.16% but below 0.35% titratable acidity on a reconstituted basis; the blank designating the actual acidity.

Applications & Functionality
Dry sweet whey: bakery products, process cheese products, frozen desserts, sauces, meat emulsions, salad dressings, beverages, confections, gravies, soups, meat products, snack foods.

Dry acid whey: 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 80°F and relative humidities below 65%. Stocks should be rotated and utilized within 6 mo - 1 yr.

Packaging
Multiwall kraft bags with polyethylene inner liner or other approved closed container - i.e., "tote bins" etc.