Whey Ingredients
Reduced Lactose Whey Standard
v 2.0 | Effective 07/03/2023
Product Description
Reduced Lactose Whey (RLW) is a product obtained by the selective removal of lactose from whey. The lactose content of the dry product may not exceed 60%. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. Reduced Lactose Whey 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 | % | 18.0 - 24.0 | 26.0 maximum |
| Lactose | % | 52.0 - 58.0 | 60.0 maximum |
| Fat | % | 1.0 - 4.0 | 5.0 maximum |
| Total moisture | % | 3.0 - 4.0 | 5.0 maximum |
| Ash | % | 11.0 - 22.0 | 24.0 maximum |
Other Characteristics
Physico-chemical Properties
| Parameter | Units of Measure | Limits |
|---|---|---|
| Scorched particles | mg/25g | 15.0 maximum |
| Color | visual | white to cream |
| 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 (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 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 Lactose Whey 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) |
| Fat | AOAC 989.05 |
| Lactose | ISO 22662 / IDF 198 |
| Moisture | AOAC 925.45 |
| Ash | AOAC 942.05 |
| Scorched particles | ADPI |
| Microbiological tests | FDA BAM |
Product Labeling
Recommended identification:
Reduced Lactose Whey (___% lactose):
where the % lactose is declared in 5% increments; or declared as the actual percentage, where the supporting analysis for the lactose content must also be supplied.
Reduced Lactose Whey is typically used in infant foods, confections, prepared dry mixes, bakery products, soups, sauces, gravies, dry seasoning blends, salad dressings, frozen foods, meat products, process cheese, 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.
