Product Definition

Demineralized whey (also called reduced-minerals whey) is obtained by removing a portion of the minerals from pasteurized whey. Typical levels of demineralization are 25%, 50% and 90%. The dry product may not exceed 7% ash. Demineralized whey is produced by physical separation techniques such as precipitation, filtration or dialysis. The acidity of demineralized whey may be adjusted by the addition of safe and suitable pH ingredients.

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Typical Composition
Protein	11.0% - 15.0%
Lactose	70.0% - 80.0%
Fat	0.5% - 1.8%
Ash	1.0% - 7.0%
Moisture	3.0% - 4.0%

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Physical and Chemical Characteristics

Typical Microbiological Analysis:
Standard plate count	≤ 30,000/g
Coliform	≤ 10/g
E. Coli	Negative/g
Salmonella	Negative/100g
Listeria	Negative
Coaglase	Positive
Staphylococci	Negative

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Other Characteristics:
Scorched particle content	7.5-15.0 mg
pH	6.2-7.0
Color	Cream to dark cream
Flavor	Normal whey flavor

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Storage

Typical recommendations are to store and ship in a cool, dry environment with temperatures of less than 27°C and relative humidity less than 65%. Use within 9 to 12 months. Check with your suppliers for actual storage and specification requirements as they may vary.

Typical Applications

For dairy, bakery, confectionery, and other food and nutritional products (including infant formula) as:

• An economical source of dairy solids
• An alternative to sweet whey powder, when lower mineral/ash content and a high lactose content is desired for nutritional or flavor reasons
• An alternative to lactose, when a moderate protein content provides added nutritional or functional advantages

* Information on this page is for general information only. Please contact your U.S. whey products supplier for exact specifications, nutritional and functional information.