Technical aspects
Whey concentrate 35% is a free-flowing, easily miscible powder with a uniform structure. It is characterised by high lactose content, low moisture and good solubility. Thanks to its neutral taste, it can be used in a wide range of food products.
| Parameter | Value |
| Colour | White to light yellow |
| Taste and smell | Neutral |
| Form | Powder, loose, homogeneous |
| Moisture content | Max. 5.0% |
| Fat content | Max. 4.5% |
| Protein content | Min. 34.0% |
| Lactose content | Max. 55.0% |
| Ash content | 9.0% |
| pH | 6.0 – 7.0 |
| Bulk density | Max. 0.55 g/cm³ |
| Total number of microorganisms | ≤ 50,000 cfu/g |
| Yeast and moulds | Max. 100 cfu/g |
| Listeria monocytogenes | Absent in 25 g |
| Allergens | Contains lactose of milk origin |
| GMO | Does not contain, not produced from GMOs |
