Delactosed Wheypowder

General Description:



The delactosed whey powder is produced by spray-drying fresh, separated cheese whey (white or coloured) after the partial removal of lactose, which has been concentrated to 60 total solids by evaporation. It does comply with the following specification:





1. Sensory Characteristics


- Colour

- Flavour

- Texture


Off-white to cream coloured.

Clean, neutral.

Uniform free flowing powder.




2. Chemical Characteristics


- Moisture

- Fat

- Protein

- Ash

- Lactose

- pH

- Bulk Density

- Scorched Particles


Typical 3.0% Max. 4.0%

Typical 1.5% Max. 2.0%

Typical 26.0% Min. 26.0%

Typical 14.0% Max. 15.0%

Typical 45.0% Min. 43.0%

Typical 6.0 Min. 5.8

520 - 600 gm/l

Max. Disc B




3. Microbiological Characteristics


- Total Plate Count

- Yeast and Moulds

- E. Coli

- Salmonella

- Coliforms


Max. 100.000/gm

Max. 50/gm

Max. 1.0/gm

Absent in 25 gm

Absent in 0.1 gm






4. Chemical Contaminants

- Heavy Metals

- Pesticides

- PCB's and Dioxin

- Mycotoxins


Conform directive 2002/32/EG

Conform directive 2002/32/EG

Conform directive 2002/32/EG

Conform directive 2002/32/EG






5. Physical Contaminants

- Undesirable Elements




Conform directive 2002/32/EG




Packaging
25 kg paper bags with PE-inner liner, Big Bags or Bulk.

Storage
Store cool and dry.

Shelf life
Shelf life of 12 months will be guaranteed under normal storage conditions.