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WPC 34

WPC 34Product 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.

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%

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


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.