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Sweet Whey Powder

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Sweet Whey Powder

Note: This is a standard product specification. Variations to the standard are available upon request.

Product Definition:

Sweet Whey Powder is obtained by drying fresh whey (derived during the manufacture of cheeses, i.e., Cheddar and Swiss), which has been pasteurized and to which nothing has been added as a preservative. It contains all the constituents, except moisture, in the same relative proportion as in the whey.

Typical Compositional Range1:

  •  
  • Protein2
  • Lactose
  • Fat3
  • Ash
  • Moisture3
  • %
  • 11.0 - 14.5
  • 63.0 - 75.0
  • 1.5 - 1.5
  • 8.2 - 8.8
  • 3.5 - 5.0

Microbiological Analysis:

  •  
  • Standard Plate Count3
  • Coliform3
  • Salmonella
  • Listeria
  • Coagulase-positive Staphylococci
  •  
  • ≤30,000/g
  • ≤10/g
  • negative by test
  • negative by test
  • negative by test

Other Characteristics:

  • Scorched Particle Content2
  • Titratable Acidity4
  • Color3
  • Flavor3
  • Alkalinity of Ash2
  • 7.5 - 15.0 mg
  • 0.10 - 0.15%
  • Off white to cream
  • Normal whey flavor
  • ≤225 ml 0.1N HCL/100g

Ingredient Statement:

"Sweet Whey Powder"

Product Applications and Functionality:

Bakery products, process cheese products, frozen desserts, sauces, meat emulsions, salad dressings, beverages, confections, gravies, soups, meat products, snack foods

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 mo - 1 yr.

Packaging:

Multiwall kraft bags with polyethylene inner liner or other approved closed container - i.e., "tote bins," etc.

1 On an "as is" basis"

2 Optional tests (7CFR §58.2608)

3 USDA Grade parameters (7CFR §58.2605)

4 Basis for acidity classification (7CFR §58.2606)