Product Definition

Sweet whey powder is obtained by drying fresh whey (derived during the manufacture of cheeses such as cheddar and swiss) that has been pasteurized and to which nothing has been added as a preservative. Sweet whey powder contains all the constituents of fresh whey, except moisture, in the same relative proportion.

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Typical Composition
Protein	11.0% - 14.5%
Lactose	63.0% - 75.0%
Fat	1.0% - 1.5%
Ash	8.2% - 8.8%
Moisture	3.5% - 5.0%

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Physical and Chemical Characteristics

Typical Microbiological Analysis:
Standard plate count	≤ 30,000/g
Coliform	≤10/g
E. Coli	Negative/g
Salmonella	Negative/100g
Listeria	Negative
Coaglase	Positive
Staphylococci	Negative

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Other Characteristics:
Scorched particle content	7.5-15.0 mg
Titratable acidity	0.10%-0.15%
Color	Off-white to cream
Flavor	Normal whey flavor

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Storage

Typical recommendations are to store and ship in a cool, dry environment at temperatures less than 27°C and relative humidity less than 65%. Use within 6 to 12 months. Check with your suppliers for actual storage and specification requirements as they may vary.

Typical Applications

For dairy, bakery, snack, confectionery, and other food products as:

• An economical source of dairy solids with 8% to 9% salt/ash content
• A means to enhance color development during high-temperature cooking and baking
• A source of high-heat processed dairy solids, important for good loaf volume in breads
• A free-flowing, easy-to-disperse carrier in dry blends when classified as a non-hygroscopic whey powder

* Information on this page is for general information only. Please contact your U.S. whey products supplier for exact specifications, nutritional and functional information.