Whey Desproteinized

Is produced through the elimination of a portion of the whey protein sweet through the processing of ultrafiltration to produce a dry product end greater than 80% of lactose.

• Physical-Chemical Characteristics:

Parameters	Normal values
Humidity	5% Max.
Fat	1% Max.
Protein	3% Min.
Ash	9.2%/10.2% Max
pH (10% Solution)	5.0-6.5%
Lactose	80% Min

• Microbiological Characteristics:

Parameters	Normal values
Coliforms (cfu/g)	10 Max.
Coli (cfu/g)	10 Max.
SPC (cfu/g)	30.000 Max
Salmonella spp/25g	Negative / 25g

• Applications:

• Bakery Product

• Dry Mixes

• Snack Foods

• Confections

• Animal feed

• Packaging:

Container Loads filled with Bags of 25kg multilayers heat sealed to inner liner in polyethylene cover of 1 tonne