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:

• 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)

Packaging

• 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

Durable life date
12 months

Storage

• Ambient temperature.
• Avoid prolongued storage at temperature over 30°C.

Labelling
Lot :  Manufacturing date (DD/MM/YY)