Product Definition

Whey protein concentrate (WPC) is obtained by removing sufficient non-protein constituents from pasteurized whey so that the finished dry product contains more than 34% protein. WPC 34 is produced by physical separation techniques such as precipitation, filtration or dialysis. Acidity may be adjusted by the addition of safe and suitable pH ingredients.

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Typical Composition
Protein (as is)	34.0% - 36.0%
Lactose	48.0% - 52.0%
Fat	3.0% - 4.5%
Ash	6.5% - 8.0%
Moisture	3.0% - 4.5%

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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	6.0 - 6.7
Color	White to light cream
Flavor	Bland, clean

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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 supplier for actual storage and specification requirements as they may vary.

Typical Applications

For dairy, bakery, snack, confectionery, and other food and nutritional products as:

• An economical source of dairy solids
• A partial replacement for skim milk powder that provides similar concentrations of lactose and similar concentrations but different types of protein and minerals/ash
• A source of protein that is soluble in acidic solutions

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