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Alpha-lactalbumin (alpha-lac) Standard

v 2.0 | Effective 07/03/2023

Product Definition

Bovine Alpha-Lactalbumin is a protein isolated from either milk or fresh whey.  A combination of different protein isolation technologies may be utilized for purification of the protein.  Alpha-Lactalbumin complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Standard: Printable PDF
Alpha-Lactalbumin WPI Alpha-Lactalbumin WPC
Parameter Units of Measure Typical Values Limits Typical Values Limits
Protein %, db 90 - 92 89.5 minimum 34 - 80 33.5 minimum
Alpha-lactalbumin % (1) -- 28 minimum -- 28 minimum
Fat % 0.5 - 1.0 1.5 maximum -- 10 maximum
Ash % 2.0 - 3.5 -- -- 10 maximum
Lactose % 0.5 - 1.0 -- -- 60 maximum
Total moisture % 4.0 - 5.0 6.0 maximum 4.0 - 5.0 6.0 maximum

(1) Alpha-lactalbumin units of measure are as a percentage of the protein content.

Other Characteristics
Physico-chemical Properties
Parameter Units of Measure Limits
Scorched particles gm/25g 15.0 maximum
pH -- 2.5 - 7.5
Flavor sensory bland, clean
Microbiological Analysis
Parameter Units of Measure Limits
Standard plate count CFU/g 30,000 maximum
Yeast and mold CFU/g 100 maximum
Coliforms (2) CFU/g 10 maximum
Enterobacteriaceae (2) CFU/g 10 maximum
Salmonella CFU/sample (3) not detected

(2) 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, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.

(3) 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.

Permissible Additives

Alpha-Lactalbumin may be pH adjusted with an appropriate mineral or organic acid or base.  Any pH 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 GRAS status, where applicable.

Methods of Analysis
Parameter Reference Method
Protein AOAC 991.20 (N x 6.38)
Alpha-lactalbumin HPLC
Fat AOAC 989.05
Ash AOAC 942.05
Lactose ISO 22662 / IDF 198
Total Moisture AOAC 925.45
Scorched particles ADPI
Microbiological tests FDA BAM
Product Labeling

Recommended identifications:


Whey Protein Concentrate

Whey Protein Isolate

Alpha-Lactalbumin is typically used in infant formula; high protein beverages; ice cream; frozen yogurt; beverages; salad dressings; process cheese; gels; protein bars; 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.

Additional Resources

Additional resources including the Dried Dairy Ingredients Handbook and more are available for ADPI members. Click the button to log-in to access these resources.

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.



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