Technical aspects
WPI 90 whey isolate is characterised by high sensory and microbiological quality, which guarantees safety and stability during long-term storage.
| Parameter | Value |
| Colour | Creamy white |
| Taste and smell | Typical for whey, no foreign aftertaste |
| Protein content | Min. 90.0% |
| Fat content | Max. 1.5% |
| Ash content | Max. 3.5% |
| Water content | Max. 6.0% |
| pH | 6.1 – 6.5 |
| Purity | Class A–B (ADPI) |
| Total number of microorganisms | < 30,000 cfu/g |
| Yeast | < 50 cfu/g |
| Moulds | < 50 cfu/g |
| Enterobacteriaceae | < 10 cfu/g |
| Salmonella | Absent in 25 g |
| Allergens | Milk and milk products (including lactose) |
| GMO | GMO-free product |
