Demineralized whey is produced from by-products of the traditional method of milk processing from starter cultures, enzymes, acids, bases, formed when the cheese is obtained – salty whey. The whey demineralization process extends its application in the food industry.
Demineralized whey differs from the natural much better organoleptic properties, lower acidity and higher solubility. In recent years, the range of food products has been significantly extended by means of demineralised whey. This is primarily due to the special properties of demineralised whey.
To date, the following areas of demineralized whey in the food industry:
for the production of dairy products (whole dairy products, ice cream, spreads, pastes, cheese);
Cakes (cakes, pies, cakes, sweets);
in the case of meat products (cooked sausages, ham, pate).
diets and food for children
Substitute mother’s milk
Physical and Chemical parameters:
|Fat content in %, max||1.5|
|Moisture in %, max||4|
|Index of solubility, in %, max||0.1|
|Protein in %, min||34|
|Lactose in %, min||48|
|Acidity, grad T, max||16|
|or % milk acidity, max||0.16|
|Minerals (Ash), in %, max||8.3|
|Plate count in 1g of product, a unit, max||50000|
|E. Coli and Coli forms, in 1g of product, a unit, max||Absent|
|Moulds, in 1g of product, a unit, max||50|
|Yeasts, in 1g of product, a unit, max||50|
|Staphylococcus coagulate positive, in 0,1g of product, a unit, max||Absent|
|Salmonella, Listeria, in 25g of product, a unit, max||Absent|