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Whey Powder Specification

This document provides the specification for sweet whey powder, including its composition, physical and microbiological limits, storage, shelf life, and delivery methods. Sweet whey powder is a yellowish-white, free-flowing powder made from fresh pasteurized separated sweet whey from traditional cheesemaking. It has a clean sweet smell and taste, and contains 68-82% lactose, 9-13% protein, and less than 5% fat. The powder meets limits for moisture, ash, pH, insolubility, and presence of microorganisms. It can be stored for up to one year under cool, dry conditions. The powder is delivered in 25kg multi-ply paper sacks containing an inner polyethylene

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376 views

Whey Powder Specification

This document provides the specification for sweet whey powder, including its composition, physical and microbiological limits, storage, shelf life, and delivery methods. Sweet whey powder is a yellowish-white, free-flowing powder made from fresh pasteurized separated sweet whey from traditional cheesemaking. It has a clean sweet smell and taste, and contains 68-82% lactose, 9-13% protein, and less than 5% fat. The powder meets limits for moisture, ash, pH, insolubility, and presence of microorganisms. It can be stored for up to one year under cool, dry conditions. The powder is delivered in 25kg multi-ply paper sacks containing an inner polyethylene

Uploaded by

Rika Dwi Utami
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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www.dairyconsultant.co.

uk

SPECIFICATION
WHEY POWDER
Code :
Revision:
Sample only not for use Date:
Page 1 of 1

SWEET WHEY POWDER

QUALITY and COMPOSITION

Description
Manufactured from fresh pasteurised, separated sweet whey from traditional cheesemaking. A yellowish white
free flowing powder which is readily soluble in water. A clean sewwt smell with ono off flavours or odours. Free
flowing and without clumping.
Physical, chemical and microbiological specification:

Criteria Limits (1 mg/kg = 1 ppm = 0.0001 %) Reference Method
Lactose 68-82 % MMP Method MQ22T00002A1
Protein 9-13% IDF 20-2:2001 (E)
Fat Max 5% Rose Gottelieb, IDF 9C:1987 or
Gerber method
Moisture Max 4% ISIRI 1450
Ash (600
o
C) 6-9.5 % MMP Method MQ22T00001A1
pH (10%solution, 20
o
C) Minimum 5.8 MMP Method MQ22T00004A1
Scorched particles, (ADPI) Disk A&B ADPI 916:2002
Insolubility index Max 1 ml ISIRI 2090
Microbiological properties
Mesophilic aerophiles (TPC) < 20 000 cfu/g (absolute
maximum 50 000 cfu/g)
IDF 100A:1987
Coliforms < 10 cfu/g ISIRI 437
Yeasts and molds < 200 cfu/g ISIRI 997
E.coli absent/1g ISIRI 2946
Coagulase positive Staphylococci < 10 cfu/g ISIRI 1194
Salmonella absent/ g ISIRI 4413

Storage and shelf life

Packed in multi wall kraft paper bags with a poly liner, product can be stored under cool, dry conditions
( <25C and <70 % Rh) for 1 year.

Delivery
Delivered in 25kg multi-ply kraft paper sacks with inner polyethene liner. Packed 5 bags per layer and 8 layers
hign on a 1000 x 1200 pallet. (1000kg / pallet)

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