U.S. Dairy Products > Whey Protein & Ingredients > Whey Categories
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.
|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|
|Scorched particle content||7.5 - 15.0 mg|
|pH||6.0 - 6.7|
|Color||White to light cream|
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.
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.