Whey Protein Concentrate

Whey protein concentrate is obtained by removing sufficient non-protein constituents from pasteurized whey so that the finished dry product contains more than 34% protein. WPCs are produced by physical separation techniques such as precipitation, filtration or dialysis. Acidity may be adjusted by the addition of safe and suitable pH ingredients.

Physical & Chemical Specifications:
                                      WPC 34%                WPC 80%
Protein (as is)               34.0% min              80.0% min
Lactose                          52.0% max             8.0% max
Fat                                 4.5% max               8% max
Ash                                8.0% max               4.0% max
Moisture                        4.5% max               4.5% max

Microbiological Specifications:
Standard plate count             < 50,000/g
Coliform                                 < 10/g
E. Coli                                     Negative/g
Salmonella                             Negative/100g
Listeria                                   Negative
Coaglase                                 Positive
Staphylococci                         Negative
 Scorched particle content    15.0 mg max
pH                                           6.7 max
Color                                       White to light cream
Flavor                                     Bland, clean

Shelf Life:
12 months under optimal storage conditions. 

Packaging:
25kg bags Kraft paper multi-wall with inner polyethylene liner.