   |
 |
Whey powder :
whey as a cheese making factory surplus , contains 6% dried material and is one
of the valuable dairy products from which by the use of new technology like
drying and etc , other products can be made . whey powder has some special (
particular ) usage in different industries .
Usage :
- Huge products of grains ( crisps )
- Enriching some farinaceous products like Noodles , Bread , Biscuits , Cakes ,
Chocolate making industry , Chips , Pharmary . also because of the existence of
dissolved proteins in whey more than what exists in powdered milk which is
related to the Emolsiphair property of whey so it is usable in meaty products .
|
microbiological test |
chemical spec. |
||
|
10^3 *1 gr |
total count |
65 - 75 % |
Lactose |
|
0 gr |
Coliform |
10.6 - 12 % |
Protein |
|
Negative |
E.coil |
2 - 3 % |
Fat |
|
Max : 100 gr |
Mold |
Max : 5 % |
Moisture |
|
Max : 100 gr |
Yeast |
3 - 4 % |
Salt |
|
4.3 - 5.7 |
pH |
||
|
7.5 - 8 % |
Ash |
||
General characteristics :
Light and clear - white and orange , tasteless , soft and monotonous - high
dissolving rate , kept in bags of 25k which are placed in two layers lamineh
pockets .
