PRODUCT DESCRIPTION:
Whey protein concentrate is manufactured by drying the material resulting from removal of sufficient nonprotein constituents from pasteurised whey.
CHARACTERICTIC:
White to yellowish colour, typical milk taste and smell without foreign odour.
APPLICATIONS:
Nutritional and protein fortified beverages, bakery, processed meat, dietetic foods, infant foods, confections.
BENEFITS:
Replacement for skimmed milk (WPC34), alternative to egg-white (WPC80), boosts nutritional value of finished product, fat mimetic, good water-binding properties, gelation effects, excellent stabiliser, high solubility in a wide range of pH conditions, viscosity development, whipping/foaming properties, browning of baked products.
| CHEMICAL PARAMETERS: | ||
|
WPC 34/35
|
WPC 80
|
|
| Protein (as is %) |
≥ 34/35
|
≥ 80
|
| Fat (%) |
≤ 4,0
|
≤ 8,0
|
| Moisture (%) |
≤ 4,5
|
≤ 5,5
|
| Ash (%) |
≤ 8,0
|
≤ 3,5
|
| pH |
6,2-6,8
|
≥ 6,0
|
| Insolubility (ml) |
≤ 1,25
|
≤ 1,0
|
| Lactose (%) +/-1 |
50
|
≤ 8,0
|
| Purity (disc) |
A, A/B
|
A, A/B
|
| MICROBIOLOGICAL PARAMETERS: | ||
|
WPC 34/35
|
WPC 80
|
|
| Total Plate Count /g |
≤ 10 000
|
≤ 10 000
|
| Coliforms /0,1g |
absent
|
absent
|
| E- Coli /0,1 g |
absent
|
absent
|
| Salmonella /25 g |
absent
|
absent
|
| Antibiotics |
absent
|
absent
|
| Yeast /g |
≤ 50
|
≤ 50
|
| Mould /g |
≤ 50
|
≤ 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.