Technical aspects
Instant sweet whey is a creamy yellow powder, easily soluble and with a uniform structure. Small, easily disintegrating lumps are acceptable. The product has high microbiological purity and physical and chemical stability.
| Parameter | Value |
| Colour | Creamy yellow |
| Taste and smell | Sweet and salty, no foreign aromas |
| Form | Powder, small lumps acceptable |
| Moisture content | Max. 4.0% |
| Fat content | Max. 2.0% |
| Protein content | Min. 11.0% |
| Lactose content | Min. 65.0% |
| Ash content | Max. 9.0% |
| pH | 5.8 – 6.8 |
| Solubility index | Max. 2.0 ml |
| Total number of microorganisms | Max. 50,000 cfu/g |
| Enterobacteriaceae | Max. 10 cfu/g |
| Coagulase-positive staphylococci | Max. 10 cfu/g |
| Yeasts and moulds | Max. 100 cfu/g |
| Listeria monocytogenes | Absent in 25 g |
| Salmonella | Absent in 25 g |
| Allergens | Milk and milk products (including lactose) |
| GMO | Does not contain, not produced with GMO |
| Ionising radiation | Not used |
