Products

 

DEMINERALISED WHEY POWDER

 Demineralised whey powder is obtained by drying fresh whey (derived during the manufacture of cheese), which has been exposed to a partial demineralisation process. Demineralised whey powder is the best substitute for the milk powder.


Physical properties:

Colour
creamy-white, uniform
Flavour and smell
specific, slightly sweet, and clean
Contamination according to ADPI 
max. B
Energy value in 100 g 1499 kJ 353 kcal

 

Chemical properties:      

pH 5,6 – 6,5
Moisture, %
max.  4.0        
Protein, %     
min. 11.0 
Ash, % max.  5.4
Lactose, % min. 75.0
Fat, % max.  2.0

    

Microbiological properties:      

Total plant count
max. 50.000/g
Coliforms
<10/g
Listeria monocytogenes absent/25g
Salmonella absent/25g
Staphylococcus aureus < 10/g

 

Packaging:

Multi-layer 25 kg paper bags with a polyethylene lining.

500-1,000 kg Big Bags

                                                           

Storage:

The product should be stored in a temperature of <25oC and humidity of <75%.

Term of validity – 12 months from production date.

LT EN RU