Acid whey powder
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 |
| Protein, % | min. 11.0 |
| Ash, % | max. 10.5 |
| Laktose, % | max. 10.5 |
| Fat, % | max. 2.0 |
| pH | min. 5.4 |
Microbiological properties:
| Total plant count | max. 50.000/g |
| Coliforms | <10/g |
| Listeria monocytogenes | absence/25g |
| Salmonella | absence/25g |
| Staphylococcus aureus | < 10/g |
Packaging
Multi-layer 25 kg paper bags with a polyethylene lining or big bags of 500-1000 kg.
Storage
The product should be stored in temperature of < 25°C and humidity of <75%. Term of validity - 12 months from production date.