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Dry Whey Standard
v 4.0 | Effective 07/04/2023
Product Definition
WheyLiquid obtained from cheese manufacture. is the liquid substance obtained by separating the coagulum from milk, cream, or skim milk in cheesemaking. Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey is the substance obtained by the removal of water from wheyLiquid obtained from cheese manufacture., while leaving all other constituents in the same relative proportions as in wheyLiquid obtained from cheese manufacture..
Dry Sweet WheyWhey that has an insignificant conversion of lactose to lactic acid. shall have not greater than 0.16% titratable acidity on a reconstituted basis. Dry Acid WheyLiquid obtained from cheese manufacture. shall have greater than 0.35% titratable acidity on a reconstituted basis.
Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Standard: Printable PDF
Composition for Extra Grade Dry Whey
| Dry Sweet Whey | Dry Acid Whey | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Fat | % | 1.5 maximum | |
| Total moisture | % | 5.0 maximum | |
| Scorched particles (1) | mg/25g | 15.0 maximum | |
| Titratable acidity (2) | % | 0.16 maximum | 0.35 minimum |
(1) Scorched particlesParticles of powder that have dried/overheated such that they are no longer white to cream in color. Scorched particles range from tan to brown to black depending on the degree of overheating. requirements ordinarily appear in ADPIAmerican Dairy Products Institute Standards in the section defining Other Characteristics, but they are included here because they are integral to the established USDAUS Department of Agriculture requirements for Extra Grade.
(2) Titratable acidity is not part of the basis for grade determination but is included only to differentiate between sweet-type and acid-type wheyLiquid obtained from cheese manufacture. products.
Other Characteristics of Extra Grade Dry Whey
Physico-chemical Properties
| Dry Sweet Whey | Dry Acid Whey | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Color and appearance | visual | uniform color, off-white to cream; free-flowing, free from lumps that do not break up under slight pressure; practically free from visible dark particles | |
| Flavor | sensory | normal whey flavor, free from undesirable flavors, but may possess the following flavors to a slight degree: bitter, fermented, storage, and utensil; and the following to a definite degree: feed and weedy | |
Microbiological Analysis
| Dry Sweet Whey | Dry Acid Whey | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Standard plate count | CFU/g | 30,000 maximum | |
| Coliforms | CFU/g | 10 maximum | |
Optional Tests for Extra Grade Dry Whey
Other tests which may be made on Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey products (not mandatory for grade designation, but, if determined, must comply with the limits as indicated) are:
| Dry Sweet Whey | Dry Acid Whey | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Protein | % | 11 minimum | |
| Alkalinity of ash | mL 0.1 N HCI/100g | 225 maximum | n/a |
When it is determined that Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey:
- fails to meet the requirements of Extra Grade (3);
- fails to meet the requirements of any Optional Test, when such test has been made (3); or
- has been produced in a plant found on inspection to be using unsatisfactory manufacturing practices, equipment, or facilities, or to be operating under unsanitary plant conditions;
then it shall not be assigned a grade.
(3) When tested in accordance with the standardized methods of analysis contained herein
Additional ADPI Specifications
ADPI imposes the following additional requirements on Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey:
| Dry Sweet Whey | Dry Acid Whey | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Yeast and mold | CFU/g | 100 maximum | |
| Enterobacteriaceae (4) | CFU/g | 10 maximum | |
| Salmonella genus | CRU/sample (5) | not detected | |
| Staphylococcus (coagulase positive) | CFU/g | not detected (6) | |
| Listeria genus | CFU/g | not detected | |
(4) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance with this Standard, coliformsRod shaped, Gram negative bacteria that are found in the digestive tract of warm-blooded animals, and in plant and soil material. Coliforms often are used as an indicator organism for possible fecal contamination. See also total and fecal coliforms. shall be utilized for compliance with the USDAUS Department of Agriculture Extra Grade requirements, while EB may be used at the discretion of the manufacturer.
(5) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.
(6) Where the effective limit of quantitation for the test is 10 CFU/g (such as when a dilution factor of 10 is applied) then the test result must be not detected in order to comply with this Standard. Where the testing method is capable of quantifying microbial counts below 10 CFU/g, then a compliant result must be a value less than 10 CFU/g.
Codex Alimentarus Specifications for Dry Whey
Codex requirements for Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey are as follows:
| Dry Sweet Whey | Dry Acid Whey | |||
|---|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits | |
| Protein | % | 11 minimum | 7 minimum | |
| Moisture | % | 5.0 maximum | 4.5 maximum | |
| Lactose | % | 65 minimum | n/a | |
| Ash | % | 8.5 maximum | 15.0 maximum | |
| Titratable acidity |
% pH |
0.16 maximum 6.0 minimum |
0.35 minimum 5.1 maximum |
|
Permissible Additives
Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey may be pH adjusted with an appropriate mineral or organicRegulations that refers to the way agricultural products are grown and processed. Regulations vary from country to country but in the U.S., organic crops must be grown without the use of synthetic herbicides, pesticides and fertilizers or bioengineered genes. acid or base. Any pHA measure of the acidity or alkalinity of a material. The pH scale ranges from 0 (acid) to 14 (alkaline) with 7 considered neutral. pH is a measure of the concentration of hydrogen ions and is defined as the negative log of the hydrogen ion concentration. adjustment agent used for this purpose shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRASGenerally recognized as safe status, where applicable.
Preservatives are not permitted in Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey.
Product Labeling
Recommended identifications:
Dry Sweet WheyWhey that has an insignificant conversion of lactose to lactic acid.
Dry Acid WheyLiquid obtained from cheese manufacture.
Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey ___% titratable acidity
for Dry WheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey over 0.16%, but below 0.35%, titratable acidity on a reconstituted basis; where the titratable acidity is declared as the actual percentage, and where the supporting analysis must also be supplied.
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Protein | AOAC 991.20 (N x 6.38) |
| Fat | AOAC 989.05 |
| Total Moisture | AOAC 925.45 |
| Scorched particles | ADPI |
| Titratable acidity | AOAC 947.05 |
| Alkalinity of ash | AOAC 941.07 |
| Standard plate count | SMEDP |
| Coliforms | SMEDP |
| Yeast and mold | FDA BAM |
| Enterobacteriaceae | FDA BAM |
| Salmonella | AOAC |
| Staylococcus | AOAC |
| Listeria | FDA BAM |
Dry Sweet Whey is typically used in bakery products, process cheese products, frozen desserts, sauces, meat emulsions, salad dressings, beverages, confections, gravies, soups, meat products, snack foods, and others.
Dry Acid WheyLiquid obtained from cheese manufacture. is typically used in bakery products, prepared dry mixes, dry blends, salad dressings, snack foods, frozen desserts (sherbets), and others.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
