Whey Powder

Yeast and mold count

Whey Powder

Whey Powder Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life. Food additives can be derived from plants, animals, or minerals, or they can be synthetic. Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.

We produce demineralized whey powder as %35,%50,%70 and %90 and 25kgs packages. Whey Powder is produced by demineralizing 100% whey and drying it by purverizing. Store away from heat, odor, moisture and direct sunlight. The instructions for use of the product vary according to the process.

Demineralized Whey Powder DWP40 Refference Price. Confirm With Quotation Chemical Parameters _ Moisture (%): max. 3.5 % _ Milk fat (%): max. 1.5% _ pH: m�­n. 6.00 _ Acidity, max: max. 16 �ºD _ Protein in dry matter (%): min. 12,00 % _ Ash (%): m�¡x. 5.5 % _ Lactose: min. 75,0 % _ Antibiotics and pesticides: Do not contain Microbiological parameters: _ Total mesophilic aerobes: less than 10.000 U.F.C. /g. _ Total coliforms: less than 10 U.F.C. /g. _ Enterobacteriaceae: less than 10 U.F.C. /g. _ E. coli: Absence in 5 g. _ Staphilococcus aureus: Absence in 1 g _ Salmonella: Absence in 25 gr. _ Fungi and Yeasts: less than 10 U.F.C. /g. _ Listeria Monocytogenes: Absence in 25 g. Packaging 25 kg kraft-bags with inner polyethylene bag. Shelf Life In clean and perfectly dry ventilated rooms at temperature 10-25C 2 years from the date of production.

Sweet Whey Powder Fat : max 2, 0% Moisture : max 4% Protein : min 11% Lactose: min 70% Titratable acidity: max 0, 15% Solubility: max 1, 0 ml Bacterial count: max 50000/g Scorched particles: max disc A or B Bacteria Coli absent: 0.1g Ash: max 8, 2 % Salmonella: absent in 25 Antibiotics/inhibitors: negative Ph: min 6, 6 Shelf Life: 24months from production date Packaging: 25kg bags Kraft paper multi-wall with inner polyethylene liner. Contact us directly for more information like packing and CIF prices . Loading for first order can start immediately.

Sweet Whey Powder (SWP) is produced by drying Sweet Whey Concentrate by-product from hard cheese production. Chemical Parameters: Protein (%) 10 Fat (%) 1,5 Lactose (%) 70 Moisture (%) 4,0 Ash (%) 8,5 pH 6,0-6,6 Insolubility (ml) 1,0 Purity (disc) A, A/B

Alima has been manufacturing whey powder for more than 17 years. Apart from the most popular DWP TYPE 40 we offer DWP of the various level of demineralization like 50, 70, 90 and others according to client requirements. Whey powder is an invaluable natural source of protein. It is creamy-white in colour, fluffy and loose. The powder contains valuable proteins such as albumins and globulins, lactose and mineral salts. It is cheaper and economical alternative to skimmed milk powder. Demineralized whey powder has better taste, is less salty and contains less ash, therefore is more valuable than standard whey powder. It is also possible to customise some important powder parameters to meet the needs of our customers. The applied processes of microfiltration, nanofiltration and ultrafiltration during the production process are suitable, among others, to achieve lower microbiological parameters as well as higher protein ratios. Application: production of food, chocolate, ice cream, yoghurt, milk drinks, nutrition drinks, desserts, biscuits, cream fillings, confectionery, dairy food, creamer for coffee and tea, food premixes, sauces, soups, and other. Packing: paper bags of 25 kg with PE inliner, sealed and sewn // big bags up to 1000kg

Product name : Whey Permeate Powder Origin : CZ Republic Quantity : 23.1 MT Packaging : 25KG Curent location : UAE