1. WHEY PRODUCTS

2. By-product of cheese?? 100L Milk,12 kg Cheese,3kg casein, 87L whey

3. Whey products improve texture, enhance flavor and color, emulsify and stabilize, improve flow properties and dispersability in dry mixes, help extend shelf- life, and exhibit a range of other properties that increase food product quality.

4. WPC 34 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

5. COMPOSITION PROTEIN 34-36% LACTOSE 48-52% FAT 3-4.5% ASH 6,5- 8% MOISTURE 3-4,5%

6. Typical Microbiological Analysis: Standard plate count< 30,000/g Coliform< 10/g E. ColiNegative/g SalmonellaNegative/100g ListeriaNegative CoaglasePositive StaphylococciNegative Other Characteristics: Scorched particle content7.5 - 15.0 mg pH6.0 - 6.7 ColorWhite to light cream FlavorBland, clean

7. Whey Isolate Protein (WPI) Whey protein isolate (WPI) is obtained by removing sufficient non-protein constituents from whey so that the finished dry product contains 90% protein or greater. WPI is produced by physical or chemical separation techniques such as filtration or ion exchange. Acidity may be adjusted by the addition of safe and suitable pH ingredients

8. COMPOSITION PROTEIN90.0% - 92.0% LACTOSE0.5% - 1.0% FAT0.5% - 1.0% ASH2.0% - 3.0% MOISTURE4,5%

9. Typical Microbiological Analysis: Standard plate count< 10-30,000/g Coliform< 10/g E. ColiNegative/g SalmonellaNegative/100g ListeriaNegative CoaglasePositive StaphylococciNegative Other Characteristics: Scorched particle content7.5 - 15.0 mg ColorCream FlavorBland, clean

10. Typical Applications (WPC n WPI) 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

11. Typical application (2) For dairy, bakery, meat, snack, confectionery, and other food and nutritional products as WPC 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 WPI A concentrated source of highly nutritional, high-quality protein for supplementation A source of protein that is soluble or forms a stable colloidal dispersion at ambient temperature and under all pH conditions A source of protein with good emulsifying, fat binding and water binding/thickening properties A source of protein with good heat- setting (gelling) and whipping properties

12. Sweet Whey Powder Sweet whey powder is obtained by drying fresh whey (derived during the manufacture of cheeses such as cheddar and swiss) that has been pasteurized and to which nothing has been added as a preservative. Sweet whey powder contains all the constituents of fresh whey, except moisture, in the same relative proportion.

13. COMPOSITION PROTEIN 11.0% - 14.5% LACTOSE 63.0% - 75.0% FAT 1.0% - 1.5% ASH 8.2% - 8.8% MOISTURE 3.5% - 5.0%

14. Physical and Chemical Characteristics (sweet whey) Typical Microbiological Analysis: Standard plate count ≤ 30,000/g Coliform ≤10/g E. ColiNegative/g SalmonellaNegative/100g ListeriaNegative CoaglasePositive StaphylococciNegative Other Characteristics: Scorched particle content7.5-15.0 mg Titratable acidity0.10%-0.15% ColorOff-white to cream FlavorNormal whey flavor

15. Applications Typical recommendations are to store and ship in a cool, dry environment at temperatures less than 27°C and relative humidity less than 65%. Use within 6 to 12 months For dairy, bakery, snack, confectionery, and other food products as:  An economical source of dairy solids with 8% to 9% salt/ash content  A means to enhance color development during high-temperature cooking and baking  A source of high-heat processed dairy solids, important for good loaf volume in breads  A free-flowing, easy-to-disperse carrier in dry blends when classified as a non-hygroscopic whey powder.

16. Permeate Whey Whey permeate is a source of dairy solids obtained by the removal of protein and some minerals and lactose from whey. The separation is accomplished by ultrafiltration and diafiltration. The product is labeled to reflect protein, ash and lactose content. The acidity of permeates may be adjusted by the addition of safe and suitable pH ingredients.

17. Composition PROTEIN3% - 8% LACTOSE65% - 85.0% FAT1.5% (maximum) ASH8% - 20% MOISTURE3% - 5% Calsium870mg/100g Phosphor720mg/100g sodium570mg/100g magnesium130mg/100g

18. Typical Microbiological Analysis: (permeate) Standard plate count< 30,000/g Coliform< 10/g ListeriaNegative SalmonellaNegative Coagulase-positive Staphylococci Negative Other Characteristics: Scorched particle content7.5 - 15.0mg pH5.7 - 6.5 ColorWhite to cream FlavorSalty, slightly sweet AppearanceFree-flowing powder

19. Application (permeate) 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 6 to 12 months.. Feed: The greatest utilization in the feed industry is by swine. Dairy and veal calves, dogs, cats, poultry, and other animals

20. Application (permeate) Food: As a direct replacement of other dairy solids in many applications As a source of lactose and proteins in bakery blends and products to: –Provide a brown crust –Improve the appearance, color, flavor and texture of the finished product –Reduce the level of sweeteners such as sucrose or corn syrups in bread applications Extend shortenings, giving more richness with minimum fat in piecrusts

21. Other Whey Protein Derivatives Lactoferrin Its average concentration in milk is 0.01 g/100ml but lactoferrin is found in higher concentration in whey protein products: 30 to 100 mg/l of sweet whey. Lactoferrin is now produced commercially using cation exchange cross- flow membranes. It can also be isolated by chromatography and other methods. Lactoferrin performs several functions: - Antibacterial activity - Regulation of iron transport - Promotion of cell growth, stimulation of immunity - Inhibition of free radicals - Antioxidant properties - Stimulation of bifidobacteria

22. LAKTOFERIN ComponentTypical Content FormPowder pH6 - 7 Solubility>99% Iron binding capacity>85% Protein content>90% Protein content>90% Moisture<5% Ash<1.5% Iron saturationLow <10 mg/100g of protein Medium 35 mg/100g of protein High >400 mg/100g of protein Standard plate count<1000 cfu/g Coliform<10 cfu/g Salmonella0 cfu/g

23. Apllication (laktoferin) 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%. Infant formula Antibacterial toothpaste and mouthwash

24. Alpha-Lactalbumin Alpha-lactalbumin is rich in essential and conditionally essential amino acids, and is one of the key proteins in human milk. it is very important for infant nutrition, providing a number of nutritional and physiological advantages. Alpha-lactalbumin is rich in the amino acid cysteine, making it valuable for immune enhancement 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%.

25. Alkohol The lactose in whey can be converted by fermentation by a variety of organisms to products ranging from lactic acid to flavouring materials. Three plants in New Zealand use yeast to ferment the whey ultrafiltration permeate or lactalbumin serum to ethanol. The ethanol is recovered by distillation to yield industrial grade alcohol.