Milk whey powder

Milk whey powder is used in food, medicine, light industry, the production of ice cream, juices, baby food, confectionery and bakery products.

Structure of a product: cheese whey, received by rennet cheese production.

Organoleptic parameters:

Exterior : thindispersed powder.

Taste and smell: saltish-sweet, typical for whey.

Color: from white up to yellow.

Physical and chemical parameters:

Mass fraction of moisture, %, not more: 5,0

Acidity of the restored whey up to mass fraction of dry substances of 6.5 %, ˚Т, not more: 25

Index of solubility, sm3 of a crude sediment, not more: 0,6

Mass fraction of protein, %, not less: 12,0

Mass fraction of lactose, %,not less: 55,0

Packing : transport container in net weight not more than 25 kg. Paper bags not impregnated 4 and5- layered and bags-liners from polythene.

Marks of production (the information on a label): name and grade of product; name and address of the enterprise (the legal address, the name of the country); trade mark of the enterprise; product ingredients; net weight of a product; number of a batch;date of production and expiry date ; conditions of storage; food value; recommendations on use; designation of the present ТУ; information on certification; stroke-code; handling instructions: «Protect from moisture », «Protect from solar beams ».

Expiry date and conditions of storage:

Expiry date: 6 months from the date of production.

Conditions of storage: at temperature not above 20˚С and relative humidity of air not more than 80 % in a pure and well ventilated room.

Direction of use: milk whey powder is intended for using in food production (baking pancakes, production of bakery and confectionery products, preparation of drinks, etc.).