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Milk Minerals

Milk mineralsProduct Definition

Milk minerals are a natural milk calcium that is predominantly in the form of calcium phosphate. There are various types of natural milk calcium products, although most are fractionated from whey by one of several different isolation techniques, dried, and then ground into fine powders. There are several different processes that can be used to manufacture milk minerals. Please contact your supplier for specific and detailed information.

Typical Composition


23.0% - 28.0%
Phosphorus 13.0% - 14.0%
Ca: P ratio 1.7:1 - 2:1
Total Minerals 76.0% - 77.5%
Moisture 4.0% - 7.0%
Protein 1.0% - 8.0%
Lactose 1.0% - 6.0%

Physical and Chemical Characteristics

Typical Microbiological Analysis:
Standard plate count < 10,000/g
Coliform < 10/g
Coagulase-positive Staphylococci Negative
Listeria Negative/50g
Salmonella Negative/50g
Coaglase Positive
Staphylococci Negative

Other Characteristics:
Appearance Free-flowing powder
Color White to cream color
pH (10%) 6.5 - 7.5 (may vary)
Particle size Coarse: 95% <10µm
Fine: 95% <10 µm


Typical recommendations are to store and ship in a cool, dry environment with temperatures of less than 27ºC 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

  • Nutritional supplements such as tablets, capsules, nutritional bars and chews
  • Calcium-fortified foods such as baked goods, processed meats, dairy and confectionery applications
  • Calcium-fortified beverages, such as juices and dairy drinks

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