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Reduced Lactose Whey (RLW)
Reduced Lactose Whey (RLW)
Note: This is a standard product specification. Variations to the standard are available upon request.
Product Definition:
Reduced Lactose Whey is obtained by the selective removal of lactose from whey. The lactose content of the dry product may not exceed 60%. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. The acidity of reduced lactose whey may be adjusted by the addition of safe and suitable pH adjusting ingredients.
Typical Compositional Range1:
- Protein
- Lactose
- Fat
- Ash
- Moisture
- %
- 18.0 - 24.0
- 52.0 - 58.0
- 1.0 - 4.0
- 11.0 - 22.0
- 3.0 - 4.0
Microbiological Analysis:
- Standard Plate Count
- Coliform
- Salmonella
- Listeria
- Coagulase-positive Staphylococci
- ≤30,000/g
- ≤10/g
- negative by test
- negative by test
- negative by test
Other Characteristics:
- Scorched Particle Content
- Color
- Flavor
- 7.5 - 15.0 mg
- Cream to dark cream
- Normal whey flavor
Ingredient Statement:
"Reduced Lactose Whey ( ______% lactose)". The percent of lactose is declared in 5% increments OR as actual percentage, provided an analysis of the product is supplied.
Product Applications and Functionality:
Infant foods, confections, prepared dry mixes, bakery products, soups, sauces, gravies, dry seasoning blends, salad dressings, frozen foods, meat products
Storage and Shipping:
Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidities below 65%. Stocks should be rotated and utilized within 6 - 9 months.
Packaging:
Multiwall kraft bags with polyethylene inner liner or other approved closed container - i.e., "tote bins," etc.
1. On an "as is" basis"