U.S. Dairy Products > Whey Protein & Ingredients > Whey Categories
Reduced Lactose Whey
Product Definition
Reduced lactose whey is obtained by the selective removal of lactose from whey. The lactose content of the dry product may not exceed 60%. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. The acidity of reduced lactose whey may be adjusted by the addition of safe and suitable pH ingredients.
| Typical Composition | |
|---|---|
| Protein | 18.0% - 24.0% |
| Lactose | 52.0% - 58.0% |
| Fat | 1.0% - 4.0% |
| Ash | 11.0% - 22.0% |
| Moisture | 3.0% - 4.0% |
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 |
| Other Characteristics: | |
|---|---|
| Scorched particle content | 7.5-15.0 mg |
| Color | Cream to dark cream |
| Flavor | Normal whey flavor |
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 6 to 9 months. Check with your supplier for actual storage and specification requirements as they may vary.
Typical Applications
For dairy, meat, snack and other food products as:
- An economical source of dairy solids
- An alternative to sweet whey powder, when lower lactose and higher protein concentrations are desired, and the higher mineral/ash content has positive consequences
* Information on this page is for general information only. Please contact your U.S. whey products supplier for exact specifications, nutritional and functional information.