Whey powder
Description
Whey powder is a product made of soymilk by means of evaporation and spray drying process.
Whey powder is produced from non-GMO materials and its ingredients meet the general and specific requirements and the directives of EC 90/220/EEC, article 2 and SanPin 2.3.2.1078.
Application
Whey powder finds application in:
Dairy industry: production of spreads, sour cream products, cheese, ice cream.
Meat-processing industry: as dry milk substitute in producing boiled sausages, sausages, small sausages
Confectionery industry: for producing flour confectionery.
Fat-and-oil industry: mayonnaises and fatty sauces.
Specification
Organoleptic characteristics
|
Taste and odor |
Sweet-saltish, sourish, off-odor and flavors-off |
|
Consistence |
Fine-dispersed powder. The presence of easy disintegrated clods (mechanical effect) is allowed. |
|
Color |
White to light yellow, uniform. |
Physico-chemical analysis
|
Fat, %, at least |
1,5 |
|
Protein, %, at least |
12,0 |
|
Moisture, %, at most |
5,0 |
|
Acidity, ю╥, at most |
25,0 |
|
Solubility index, cm3 moist sediment, at most |
0,6 |
Microbiological analysis
|
KMAFAnM, KOE/g, at most |
1*105 | |
|
Yeast, ╩╬┼/g, at most |
50 | |
|
Mould, ╩╬┼/g, at most |
100 | |
|
Product weight (g), in which is not allowed |
BGKP (coly forms) |
0.1 |
|
S. aureus |
0.1 | |
|
Pathogenous, including salmonellas |
25 | |
Storage
Storage conditions of Whey powder:
Temperature: (18±2)0 C,
Relative humidity: not above 80%
Shelflife is 6 months since the date of production in case of keeping package integrity and required storage conditions.
Packaging
Whey powder is packed in 10, 15 and 20 kg
kraft-bags with polyethylene supplementary sheet.
