Dry Whey (Acid-type)

Whey (Acid-type)
Production Definition
Dry Acid-type Whey is obtained by drying fresh whey (derived during the manufacture of
cheeses, i.e., Cottage and Ricotta), which has been pasteurized and to which nothing has been
added as a preservative. It contains all the constituents, except moisture, in the same relative
proportion as in the whey. Dry Whey (Acid-type) for human consumption complies with all
provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Other Characteristics
Scorched Particle Content3 ....................................................7.5 15.0 mg
Titratable Acidity4..................................................................0.35 0.44%
Color3 .....................................................................................off white to cream
Flavor3....................................................................................normal whey flavor; slightly acid
Ingredient Statement
Dry (Acid-type) Whey
Production Applications and Functionality
Bakery products, prepared dry mixes, dry blends, salad dressings, snack foods, frozen desserts
(sherbets)
Storage & Shipping
Product should be stored and shipped in a cool, dry environment with temperatures below 80

Dry Acid-type Whey is obtained by drying fresh whey (derived during the manufacture of
cheeses, i.e.,