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
Coliform
E. Coli Negativeg
Salmonella Negative100g
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.