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The Milky Whey Whey Protein Concentrate 80%
The Milky Whey Whey Protein Concentrate 80% is produced using the microfiltration process that concentrates native whey proteins in a highly purified form. It is a great supplement for bodybuilding, maximizing protein consumption for the benefit of increased muscle mass. Whey Protein typically has low-fat levels and cholesterol but, it has high levels of bioactive compounds as well as carbohydrates in the form of lactose.
Properties
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
Food & Nutrition — Beverage
- Energy Drinks
- Sports Drinks
Food & Nutrition — Food
- Bakery
- Confectionery
- Convenience Foods
- Dairy
- Desserts & Fruit Preparations
- Meat Poultry & Seafood
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
Other characteristics
- Ingredient Name
- Milk Protein Concentrate
- Protein Content
- 80.0 - 80.0 %
- Ingredient Origin
- Dairy Origin
- Markets
- Food & Nutrition
- Shelf Life
- 24 months
- Protein Type
- Protein Concentrate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Storage Information
Dry ambient conditions, odor free environment, store at less than 75% relative humidity, in a well-ventilated area out of direct sunlight.
- Country Availability
- Canada
- Mexico
- USA
- Packaging Information
- Multi-wall kraft bags with polyethylene liner.
- Food Ingredients Functions
- Protein Source
- Food and Nutrition Applications
- Bread
- Custard
- Dietary Supplements
- Energy Drinks
- Filling Applications
- Frozen Pasta
- Functional Beverages
- Gravies
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Coliform | 10.0 | /g |
| Standard Plate Count | 30000.0 | — |
| E. coli | max. 10 | /g |
| Yeast and Mold | max.100 | cfu/g |
| Staphylococci | Negative | — |
| Salmonella | Negative | per 375g |
| Listeria | Negative | /25g |
Table 2 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein (dry basis) | min. 80 | % |
| Fat | 6.5 | % |
| Moisture Content | 6.0 | % |
| Ash Content | 3.0 | % |
| pH | 5.5 - 7 | — |
