Whey & Lactos Products
Whey & Lactos Products

Whey Powder (Non Hygroscopic)
“Non Hygroscopic Whey Powder is produced from fresh liquid cheese whey of the finest quality. Non Hygroscopic Whey Powder is free flowing, cream in colour with a slightly sweet flavour.
Product Application
Non Hygrocscopic Whey Powder is used as an alternative source of non fat milk solids for partial replacement of skim milk powder in many applications within the food industry including confectionery, bakery and ice cream manufacture. ”
Applications:
Rich source of carbohydrates
Used in recipes as a flavour carrier
Confectionery, chocolate, toffee, caramels
Bakery, Bread – good emulsification & browning properties
Ice-Cream
Beverages
Soups
Economical substitute for a portion of non fat milk solids
Pasta sauces

Whey Powder Demineralised

Demineralised Whey Powder is manufactured from fresh cheese whey which has been pasteurised and concentrated before slowly crystallised. With Demineralised powder, the mineral salt content is lowered prior to concentration. The crystallised concentrate is then gently dried by a two stage spray drying process. The powder is light cream in colour, free flowing without hard lumps, and soluble in water.
Applications:
Demineralised Whey is a rich source of carbohydrates. The slightly lower mineral salt content in Demineralised Whey (compared to Non-Hygroscopic Whey), reduces the “cheesy” flavour often associated with whey. It is ideal for use in:
Confectionery
Chocolate
Ice-Cream
Soup
Sauces
Bakery, bread

Whey Protein Concentrate

Whey protein Concentrates have many applications such as Dairy, Bakery, Meat, Snack, Confectionery and for Nutritional Products, such as beverages, body-building, training and Sports Nutrition.
Application:
Bakery
Health Foods
Desserts and Beverages
Reduces cost, improves textural properties & nutritional value for fresh pasta products
Egg replacement, protein fortification and texture modification in:

Refined Edible Lactose for 100/200/300 Mesh(Milled)
Refined Edible Lactose monohydrate is a crystalline dairy product obtained from cheese or protein by-products. The product has been processed through a double crystallising process to achieve higher levels of purity. It can be milled or sieved into a number of mesh grades.

PRODUCT CHARACTERISTICS

• Good Shelf Life
• Specific mesh analysis
• Low sweetness (0.3 of sucrose)
• Flavour binding properties
• Low ash levels
SUGGESTED USES
• Nutritional Products
• Food Ingredient
• Confectionary and beverages
PACKAGING
Multi-wall paper which incorporates a moisture barrier and contains the product within an inner polyethylene bag. No staples or metallic fasteners are used.

QUALITY ASSURANCE

Strict quality control procedures are enforced during manufacture. The manufacturing environment is also subject to regular monitoring and control. Final product is sampled and tested for chemical, sensory and microbial parameters using internationally recognized procedures. During storage and shipment, precautions are taken to ensure that the product quality is maintained. Each package is identified, enabling trace back.

LACTOSE FOR PHARMACEUTICAL GRADE

Lactose is the sugar isolated from milk, which is manufactured from fresh cheese whey and permeate.

Properties include:
Low sweetness
Low solubility
Controls browning
protein stabilisation
controlled crystallization
flavour absorption & enhancement
and as a free flow agent

Suggested Uses:
Infant Foods
Chocolate & chocolate products
Confectionery products
Baked Goods
Preserves & fruit
Meat products
Soups
sauces & savoury mixes
Also widely used in pharmaceuticals

Specification – Lactos
Typical Compositional Range1
Percentage
Protein……………………………………….0.1
Lactose2…………………………… 98.0 min.
Fat ……………………………………………….0
Ash2…………………………………..0.1 – 0.3
Moisture2……………………………4.0 – 5.5

Microbiological Analysis
Standard Plate Count ……………. < 30,000/g
Coliform……………………………………. < 10/g
Salmonella ……………………………… negative
Listeria …………………………………… negative
Coagulase-positive
Staphylococci……………………….. negative

Other Characteristics[/heading] Scorched Particle Content …………………………………………….. 7.5 – 15.0 mg
pH2…………………………………………………………………………….. 4.5 – 7.5
Color…………………………………………………………………………..white to pale yellow
Flavor ………………………………………………………………………… slightly sweet

Ingredient Statement : “Lactose” or “Milk Sugar”
Production Applications and Functionality : Infant foods, chemicals/pharmaceuticals, dairy, prepared dry mixes, bakery products, soft drinks/special dietary foods, confections
Storage & Shipping : Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 9 months to 1 year.
Packaging Multiwall kraft bags with polyethylene inner liner or other approved closed container. (i.e. “tote bins,” etc)

Specification – Whey Protein Concentrate 80%
Typical Compositional Range1
Percentage
Protein……………………………. >= 80.0
Lactose…………………………… <= 8.0
Fat …………………………………. <= 7.5
Ash………………………………… <= 4.0
Moisture…………………………. <= 6.0
Microbiological Analysis
Standard Plate Count ……………. < 30,000/g
Coliform……………………………………. < 10/g
Salmonella ……………………………… negative
Listeria …………………………………… negative
Coagulase-positive
Staphylococci……………………….. negative

Other Characteristics
Scorched Particle Content …………………………………………….. 7.5 – 15.0 mg
pH……………………………………………………………………………… 6.0 – 6.7
Color…………………………………………………………………………..white to light cream
Flavor ………………………………………………………………………… bland, clean

Ingredient Statement
“Whey Protein Concentrate 80%”.

Production Applications and Functionality
Dairy products, dry blends, wet blends, prepared dry mixes, soft drinks/special dietary foods, infant foods, bakery products, confections, frozen desserts

Storage & Shipping
Product should be stored and shipped in a cool, dry environment with temperatures below 80°F
and relative humidity below 65%. Stocks should be rotated and utilized within 9 months to 1year.

Packaging
Multiwall kraft bags with polyethylene inner liner or other approved closed container. (i.e. “totebins,” etc)