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Reduced Minerals Whey Standard
v 2.0 | Effective 07/03/2023
Product Description
Reduced Minerals Whey (RMW)Whey with a portion of the minerals removed by physical separation techniques such as precipitation, filtration or dialysis. Also known as demineralized whey is a product obtained by the removal of a portion of the mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. from pasteurized wheyLiquid obtained from cheese manufacture.. The ashResidue that remains when milk/whey is heated to very high temperatures in a muffle oven. Organic acids are lost during ashing. Some minerals such as sulfur and phosphorous also may be lost. Other minerals may be converted to oxides, sulfates, phosphates, silicates and chlorides. In general, ash overestimates the concentration of minerals present since oxygen is combined with minerals in the remaining ash. The term often is used interchangeably with minerals and milk salts. content of the dry product may not exceed 7%. Removal of mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. Reduced MineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. WheyLiquid obtained from cheese manufacture. complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Standard: Printable PDF
Composition
| Parameter | Units of Measure | Typical Values | Limits |
|---|---|---|---|
| Protein | % | 11.0 - 15.0 | 17.0 maximum |
| Lactose | % | 70.0 - 82.0 | 82.0 maximum |
| Fat | % | 0.5 - 1.8 | 4.0 maximum |
| Total moisture | % | 3.0 - 4.0 | 5.0 maximum |
| Ash (sulphated) | % | 1.0 - 7.0 | 7.0 maximum |
Other Characteristics
Physico-chemical Properties
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Scorched particles | mg/25g | 15.0 maxixmum | |
| pH | -- | 6.2 - 7.0 | |
| Color | visual | cream to dark cream | |
| Flavor | sensory | normal whey flavor | |
Microbiological Analysis
| Parameter | Units of Measure | Limits |
|---|---|---|
| Standard Plate Count | CFU/g | 30,000 maximum |
| Yeast and Mold | CFU/g | 100 maximum |
| Coliforms (1) | CFU/g | 10 maximum |
| Enterobacteriaceae (1) | CFU/g | 10 maximum |
| Salmonella | CFU/sample (2) | not detected |
| Staphylococcus (coagulase positive) | CFU/g | not detected (3) |
| Listeria genus | CFU/g | not detected |
(1) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance to this Standard, either 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. and/or EB shall be utilized, at the discretion of the manufacturer.
(2) 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.
(3) 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.
Permissible Additives
Reduced Minerals Whey may be 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. 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.
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Protein | AOAC 991.20 (N x 6.38) |
| Fat | AOAC 989.05 |
| Lactose | ISO 22662 / IDF 198 |
| Moisture | AOAC 925.45 |
| Ash | AOAC 942.05 |
| Scorched particles | ADPI |
| pH | USDA |
| Microbiological tests | FDA BAM |
Product Labeling
Recommended identification:
Reduced MineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. WheyLiquid obtained from cheese manufacture. (___% mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash.):
where the % mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. is declared in 2% increments; or declared as the actual percentage, where the supporting analysis for the mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. content must also be supplied.
Reduced Minerals Whey is typically used in infant foods, dairy products, dry blends, wet blends, confections, prepared dry mixes, bakery products, soups, sauces, special dietary products, 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.
