Whey Protein Isolate

Whey protein isolate is obtained by removing sufficient non-protein constituents from whey so that the finished dry product contains not less than 90% protein. WPI is produced by physical or chemical separation techniques such as filtration or ion exchange. Acidity may be adjusted by the addition of safe and suitable pH ingredients.
Physical & Chemical Specifications:
Protein (as is) 90.0% min
Lactose 1.0% max
Fat 1.0% max
Ash 3.0% max
Moisture 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
Color Cream
Flavor Bland, clean
Shelf Life:
12 months under optimal storage conditions.
Packaging:
25kg bags Kraft paper multi-wall with inner polyethylene liner or totes.