Whey Permeate

Produced from finest quality fresh whey, which is clarified and defatted, prior to evaporation and spray drying.

Category: Tags: , , Product ID: 387

Description

Chemical & Physical Properties

 

Specifications
Typical Values
Method
Principle
Moisture, m/m max   4 % 3.5 % IDF Standard 26:1964 Gravimetry, drying; 103±2 0C
Fat, m/m max   1 % 0.5 % Gerber /Teichert Method, NADRG: 1978 Gerber
Protein, m/m (Nx6,38) min    3 % 4 % IDF Standard 20B: 1993 Kjeldahl, titrimetry
Ash, m/m max   10 % 9 % IDF Standard 90:1986 Furnace; 825±25 0C
Lactose, m/m min    75 % 78 % NADRG: 1978 Subsidence, (Cu2O)
Titratable acidity (L.A.) max   0.16 % 0.14 % ADMI: 1971 Titrimetry
pH (in 10 % solution) min   6.00 6.20 TS 11860 pH metre
Salt, m/m max   8 % 7 % Titrimetry
Density, g/cm3 min   0.600 0.650 NADRG: 1978 Volumetry Gravimetry
Solubility index, ml max  1 0.5 IDF: 1964 Centrifugation
Scorched Particles Disk  A/B A ADMI: 1971 Visual comparasion with standard disks
Microbiological Properties Total plate count, cfu/g max  40.000 7.000 TS 1019 Plate Count Agar
Coliform, cfu/0.1 g max  10 negative FDA: 1998 Fluorocult VRB Agar
E.coli, cfu/g negative negative FDA: 1998 Fluorocult VRB Agar
Staph.aureus, cfu/g negative negative Anon., 1998 (38) Baird-Parker Agar
Salmonella, cfu/25g negative negative TS 8907 Selenit-Cystin Broth & Bismut-Sülfite Agar
Yeast & Mould, cfu/0.1 g max  100 negative Pitt&Hocking, 1997 (86) YGC Agar

Additional information

Weight

25kg

Fat

Low Fat

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