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Whey Protein Concentrate (WPC)
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Is produced from spray dried sweet whey, which has been processed through an ultra-filtration system. This filtration removes some lactose and minerals, resulting in a higher protein level.
Is used to produce: powdered mixes, nutritional fortification, savory, soups, sauces.
Color – light cream to cream.
Appearance – loose uniform powder, without lumps & scorched particles.
Taste and smell – taste typical proteinaceous, smell specific proteinaceous without foreign odors and flavors.
The product should be stored in clean, dry, airy, free from pests and insects conditions. Storage tem should be max. 25°C and humidity max. 75%. Shelf life is 12 months
25 kg paper bags with 3 or 4- layer insert of polyethylene, sealed and closed by an easy-open tape or sewed with an overlay paper. Net weight: 25 kg. 700 kg big bags made of polypropylene lining.
| 60%protein | 70%protein | 80%protein | |
| Protein (%) | min. 60,0 | min. 70,0 | min. 80,0 |
| Fat (%) | max. 6,0 | max. 8,0 | max. 10,0 |
| Moisture (%) | max. 6,0 | max. 6,0 | max. 6,0 |
| Ash (%) | max. 7,0 | max. 5,0 | max. 3,0 |
| pH | min. 6,0 | min. 6,0 | min. 6,0 |
| Insolubility (ml) | max. 1,0 | max. 1,0 | max. 1,0 |
| Carbohydrates/g including lactose | max. 25,0 | max. 16,0 | max. 7,0 |
| Purity (disc) | max. B | max. B | max. B |
| Total Plate Count/g | max. 20.000 |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Listeria monocytogenes/25g | absent |
| Enterobacteriaceae/g | <10 |
| Coagulate-positive staphylococci/g | <10 |