Acid whey powder is obtained from curd whey coming from curd production, Mozzarella and Cottage chesses after foregoing pre-concentration on NF installation, concentration, crystallization and spray drying. Acid whey powder is used mainly in bakery and confectionery industries and as a component in a feed industry.


Physical properties

Colour loose powder, white-creamy, uniform
Flavour and smell typical, clean, lightly acid, salty, without foreign odour
Contamination according to ADPI max. B.
Energy value 100g
1289 kJ; 308 kcal.

Chemical properties

Moisture, % max. 4,0
Fat, % max. 2,0
pH min. 5,0
Protein, % min. 7,5
Ash, % max. 10,5
Laktose, % min. 65,0

Microbiological properties

Total plant count max. 50 000/g
Coliforms <10/g
Listeria monocytogenes absence/25g
Salmonella absence/25g
Coagulase positive
staphylococci <10/g

Packing and storage
Multi-layer 25 kg paper bags with a polyethylene lining or big bags of 500-1000 kg. The product should be stored in temperature of < 25C and humidity of <75%. Term of validity - 12 months from production date.