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The Milky Whey Milk Protein Concentrate 40%
The Milky Whey Milk Protein Concentrate 40% is made from fresh pasteurized skim milk powder. It is further processed through membranes to concentrate the proteins (a mix of casein and whey protein), and the powder is spray-dried and packaged. The Milky Whey’s milk concentrate is a great product to develop and/or support commercial products. It is used for a variety of applications such as nutritional drinks, nutritional products, weight loss products, dietary products, baby formulas, yogurts, cheeses, protein bars, frozen desserts, and other food and drink products.
Properties
- Physical Form
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Dairy
- Desserts & Fruit Preparations
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Other characteristics
- End Uses
- Cheese, Ice Cream, Yogurt
- Features
- Spray Dried
- Ingredient Name
- Milk Protein Concentrate
- Protein Content
- 40.0 - 40.0 %
- Ingredient Origin
- Dairy Origin
- Markets
- Food & Nutrition
- Shelf LIfe
- 1 years
- Protein Type
- Protein Concentrate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Storage Information
- Store under cool, dry conditions.
- Packaging Information
- Multi-wall kraft bags with polyethylene liner.
- Food Ingredients Features
- Spray Dried
- Food Ingredients Functions
- Protein Source
- Food and Nutrition Applications
- Cheese
- Ice Cream
- Yogurt
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Standard Plate Count | max. 30,000 | cfu/g |
| Coliform | max. 30 | cfu/g |
| Yeast | max. 100 | cfu/g |
| Mold | max. 100 | cfu/g |
| Salmonella | Negative | /375g |
| Staphylococcus aureus | max. 10 | cfu/g |
| E. coli | max. 10 | cfu/g |
Table 2 of 2
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat | max. 3 | % |
| Moisture Content | max. 5.0 | % |
| Protein (dry basis) | min. 38 | % |
