Whey Powder

Sensorial Analysis
Odor : neutral flavor
Color : creamy white
sturucture : free flowing Powder
Chemical Analysis
Titratable Acidity (L.A. , ) / (SHo) 0,20 (max.)
pH 5,80 (min.)
Milk Fat () / Fat content in D.M. () / Fat content in powder (%) 1,00 (max.)
Moisture / Dry Matter / Non-fat Solid Content (%) 4,00 (max.)
Salt ( % ) 8,00 (max.)
Ash (%) 10,00 (max.)
Lactose (%) 75 (min.)
Protein (%) 5,00 (min.)
Scorched Particles B (max.)
Density (gr /cm3) 600 (min.)
Heavy metals ( ppm) <25
Microbiological Analysis
Total Plate Count (cfu/gr) : 40.000 (max) E. coli (cfu/gr) : NONE
Mold-Yeast (cfu/gr) : 100 (max) S. aureus (cfu/gr) : 100 (max)
Coliform (cfu/gr) : 50 (max) Salmonella (cfu/25 gr) : NONE
Cl.perfiringens (cfu/gr) : 100 (max) L.monocytogenes (cfu/gr) : NONE
Mycotoxin, Bacterial toxins Pesticide residue limits
Aflatoxin (mg/kg) Max. 0.25 amirase Max. 0.01 mg/kg
Staphylacoccus's Enterotoxins None benomyl Max. 0.05 mg/kg
Butoline None carbaryl Max. 0.05 mg/kg
cyroconazole Max. 0.02 mg/kg
Energy Value
Kcal :360 per 100 g
KJ :1526 per 100 g
dditional Information
Packing 25 kg bags, kraft paper, multiwall with inner polyethylene liner bag.
Storage - Preservation Store in a dry cool and clean place; away from all sources of contaminating odors or tastes.
Shelf-life Recommended use with in 1 years from date of production.
Typical Applications For dairy , bakery,snack, confectionery as an economic source of dairy solids.
MEANWHILE THE BELOW SUBSTANCES ARE NOT INCLUDED IN ANY OF OUR PRODUCT
 SYMPHYTUM SPP. ( COMFREY )
 CHLOROPHYL
 CHLOROPHYLLIN
 CHLORELLA
 MADDER PIGMENT ( MADDER COLOR, RUBIA COLOR )