Whey powder
Whey is the by-product in the manufacturing of cheese production and is also termed "sweet whey". The whey is evaporated and dried, resulting in a white powder. Kosher certified.
Physical chemistry:
Microbiology:
12 months
Storage
Lot : Manufacturing date (DD/MM/YY)
Physical chemistry:
- Protein : 11% minimum
- Milk Fat : 1.2% maximum
- Moisture : 5% maximum
- Titrable acidity : 0.11 à 0.16%
- Sediment : Disc 2 or under
- Solubility: 1.25 ml maximum
- Lactose : 75% minimum
- Ash alcalinity: 250 ml HCl (0,1N/100g maximum)
- Ashes : target 8.50%
Microbiology:
- Aerobic plate count :
- target < 10 000 /g
- standard < 20 000 /g
- Coliforms : 5 /g
- Staphylococcus : 50 /g
- Staphylococcus aureus : 5 /g
- Yeast /Moulds : 50 /g
- Salmonella : negative (500g)
- In 55 lb (25kg) 3 ply paper bags, with un-attached poly liner insert, 3 mm thickness, goose neck and rubber band closure
- Bags stacked on a pallet ( 50 per skid)
- Bearing Agriculture Canada Approval seal
12 months
Storage
- Ambient temperature.
- Avoid prolongued storage at temperature over 30°C.
Lot : Manufacturing date (DD/MM/YY)