TYPICAL COMPOSITION
OF
WHEY POWER
| PROTEIN |
14.0% -- 12.5% |
| LACTOSE |
63.0% -- 75.0% |
| FAT |
1.0% -- 1.5% |
| ASH |
10.2% -- 11.5% |
| MOISTURE |
3.5% -- 1.0% |
| PHYSICAL AND CHEMICAL ASPECT : |
| TYPICAL MICROBIOLOGICAL ANALYSIS. |
|
| Standard plate count |
< 50,000/g |
| Coliform |
< 10/g |
| E. Coli |
negative/g |
| Salmonella |
negative/100g |
| Listeria |
negative |
| Coaglase |
positive |
| Staphylococci |
negative |
| OTHER CHARACTERISTICS |
|
| Scorched particles content |
7.5 - 15.0 mg |
| Titratable |
0.10% -- 0.15% |
| Color |
Off-white to cream |
| Flavour |
Normal Whey flavour |
| PACKING & STORAGE INFORMATION : |
| PACKING |
: |
25 Kgs MULTIWALL KRAFT BAGS WITH POLYTHYLENE INNER LINER. |
| STORAGE |
: |
STORE IN A COOL, DRY ENVIRONMENT AT TEMPERATURES LESS THAN 27°C AND RELATIVE HUMIDITY LESS THAN 65%.USE WITHIN 6-12 MONTHS. |
| TYPICAL APPLICATION |
: |
FOR DAIRY, BAKERY, SNACK, CONFECTIONERY AND OTHER FOOD PRODUCTS. |
|
