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) |
| 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)
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) |
| 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)
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.