Whey Permeate
Enhancing flavor and nutritional value across multiple industries.
What is? Where we use?
Whey Permeate, also known as Cheese Whey Permeate, is a highly versatile byproduct derived from the cheese-making process. Comprising primarily lactose, minerals, and a small percentage of protein, Whey Permeate serves as an invaluable ingredient across various industries due to its rich nutritional profile and functional properties. Its ability to enhance flavor, improve nutritional content, and act as a cost-effective additive makes it a preferred choice for manufacturers aiming to optimize product quality and nutritional value.
-
Food Industry
Used as a sweetener, salt reducer, and flavor enhancer in ready soups, sauces, bakery products, and meat products.
-
Beverage Industry
Natural flavor enhancer for energy and sports drinks.
-
Animal Feed
Low-cost protein and mineral source for animal nutrition.
-
Dairy Products Manufacturing
Enriches dairy products with lactose and mineral content.
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 | Haz.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
| | Specifications | Typical Values | Method | Principle |
|---|---|---|---|---|
| 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 |
