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Dairy Products
CRYSTALLIZED
SWEET WHEY POWDER SPRAY
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Product Info:
The basic process layout is modified by
conducting a pre-crystallization before spray drying.
During the pre-crystallization process, it is easy to keep
ideal conditions for crystallization. Viscosity of the
concentrate is reasonably low, temperatures may be exactly
adjusted and controlled, displacement of used solution from
the surface of crystals may be accelerated by agitation, and
the required amount of suitable crystals of lactose may be
ensured by proper seeding. Furthermore, there is normally
time enough for the pre-crystallization process so reaching
the theoretical degree of crystallization at this stage is
no problem.
The product made by this process is non-caking and, being
agglomerated, is dustless and free flowing. The agglomerates
tend to be small and thus the bulk density is relatively
high.
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Packing:
25 kgs net weight, 4-ply paper bags with polymer
shell (high temperature weld) closed by sewing or
big-bag.
Storage:
in clean. dry storage places, with temperature max.
24°C and relative humidity to 70%
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Standard specification: |
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Moisture |
Max. 5% |
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Milk fat |
Max. 3,5% |
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Acidity |
Max. 0,16% |
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Lactose |
Min. 70% |
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Protein |
Min. 11% |
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Ash |
Max. 9% |
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Solubility index |
Max. 1 |
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Weight per Lt |
430-550 g/l |
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Disc |
A or B |
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Inhibitory subst. |
negative |
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Total bacterial count |
Max. 50 000/g |
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Coliform count |
Max. 10/g |
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Salmonella |
Absent in 25g |
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Staph. Aureus |
Absent in g |
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Listeria monocyt. |
Absent in 25g |
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Yeast |
Max. 10/g |
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Moulds |
Max. 50/g |
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Taste |
Slightly salty - disapears after reconstuction, typicaly
milky. |
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Odour |
Typicaly milky, free from foregin odours. |
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Look, colour |
Creamy-milky colour. Free flowing powder, produced by drying
of pasteurized raw liquid whey in spray dryer. Fit for human
consumption. |
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Additives |
No additives, preservatives or aromas insert. |
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Please feel free to
for quotations and offers.
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International
Organizations
*******
Useful Links
OECD
FAO
WTO
World
Bank
IMF
Eurostat
The European Union's
Publications Office
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