Demineralized Whey Powder (DWP) Print E-mail

Demineralised whey powder is produced through nano-filtration, Ion exchange, evaporation, crystilisation and spray drying. It is used in bakery, confectionary, biscuits, bread, ice-cream & instant milk foods etc.

Demineralised whey powder is also used in milk based soft drinks, pre-cooked food industries. It's milky flavour enables partial or total replacement of skimmed milk powder in choclate and confectionary products.

 

Chemical Characteristics

 

Milk fat max max 1,5 %
Moisture max max.2,7 %
Lactose min min.70 %
Protein 12 % ± 1 %
Minerals max
 max. 0,8%
Titratable acidity max. max. 0,16 %

 

Physical Characteristics

 

Solubility Index max. max.1.5 ml
Scorched particles disc B or better

 

Bacteriological Characteristics

 

Coliforms in 0.1 g absent
Salmonella in 25 g absent
Bacterial Count max. 50.000/gr.

Packing: 25 kgs, 4-ply paperbags with a poly innerliner,

Origin: EU

The shelf life of the product is 8 months in the original unopened packaging if stored under cool (10 - 25° C) and dry conditions.
 
< Prev   Next >
[ Back ]