Who we areProducts and servicesCareerPress roomBecome a memberContact
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:
  • 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)
Nutrition facts
Per 100g serving
Amount
% daily value
Calories 350
Fat 1g
1 %
Saturated 0.2g
+ Trans 0g

2 %
Cholesterol 0mg
Sodium 810mg
Carbohydrate 75g
25 %
Fibre 0g
0 %
Sugars 72g
Proteins 12g
Vitamin A
0 %
Vitamin C
0 %
Calcium
15 %
Iron
2 %