Milk Protein Isolate

All The Whey – Milk Protein Isolate

CHEMICAL UNITS MIN MAX
Protein(N x 6.38)Dry basis %m/m 91.0
Ash %m/m 5.2
Moisture %m/m 5.0
Fat %m/m 1.1 1.8
Lactose %m/m 1.0
pH(5% at 20deg C) 6.6 7.0

MICROBIOLOGICAL UNITS MIN MAX
Aerobic Plate Count cfu/g 10,000
Ecoli /g Negative
Yeast & Mold cfu/g 50
Coagulase Pos. Staph. Cfu/g Absent
Salmonella /750g Negative

PHYSICAL UNITS MIN MAX
Scorched Particles (ADPI) /30g DiscA DiscB
Appearance Typical
Foreign Matter Typical
Bulk Density g/ml 0.40 0.55

SENSORY UNITS MIN MAX
Flavour & Odour Typical

TRACE ELEMENTS AND MINERALS UNITS MIN MAX
Calcium %m/m 0.9 1.6
Sodium %m/m 0.2 0.7

QUALITY ASSURANCE
Strict quality control procedures are enforced during manufacture. The manufacturing
Environment is also subject to regular monitoring and control.
Final product is sampled and tested for chemical, sensory and microbial parameters using
Internationally recognized procedures.
During storage and shipment, precautions are taken to ensure that the product quality is maintained. Each package is identified, enabling traceback.

COMPLIANCE
Kosher
Non GM source certified