Whey Powders

Whey Powders

Description

Whey is the greenish translucent liquid that separates from the curd after the coagulation of milk during the manufacture of cheese.

Whey Powders are obtained by drying whey. Whey powders consists primarily of carbohydrate (lactose), protein (several different whey proteins, mainly lactalbumins and globulins), various minerals and vitamins.

We offer following Whey Powders for food and feed production:

Sweet Whey Powder (SWP)

Acid Whey Powder (AWP)

Demineralized Whey Powder (DWP)

Fat Filled Sweet Whey Powder (FFSWP)

Typical Composition of Whey Powders

Protein: 10-13%, Total solids: 96-97%, Lactose: 70-75%, Ash: 7-12%, Calcium: 4500 mg/kg, Thiamine: 0.4-0.6 mg, Riboflavin: 2.3-2.5 mg, Pyridoxine: 0.4-0.6 mg.

Typical Physical and Microbial Characteristics
Whey powders are valuable additions to the functional properties of various foods and a good source of nutrients. On average they contain approximately 50 percent of the nutrients found in the liquid milk. Whey powders shall contain less than 5 mg/kg of copper, 1 mg/kg of lead and 20 mg/kg of iron. Whey Powders should be exempt of Salmonella, Listeria, coagulase-negative Staphylococcus and show a maximum Standard Plate Count of 50,000 colony-forming units/gram (CFU/g). Whey Powders are not genetically modified and don’t contain genetically modified ingredients. They do not need any special labelling.

Application

Whey Powders are commonly used for the production of meats, beverages, beads, cakes, salad dressings, soups, setting cheeses, baked goods, gravies, infant foods, coffee whiteners, confectionary, etc.

Benefits

Nutritional and functional characteristics of whey proteins are related to the structure and biological functions of these proteins. Native whey proteins (globulins and lactalbumins), as 11%of constituents of whey powders, possess good functional properties related to solubility, foaming, emulsion formation and gelling. The high content of lactose plays an important role in flavour, aroma and browning reactions.

Packaging

25kg multilayer Kraft paper bags and 500-1,000 kg Big Bags. Private label and custom packaging are available upon request.

Shelf Life

12-24 months from the date of production.

Storage

Whey Powders should be stored and shipped in a cool, dry environment with temperatures below 20°C and relative humidity below 75%.