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Whey Protein Concentrate

Whey Protein Concentrate Standard

v 4.0 | Effective 07/04/2023

Product Definition

Whey Protein Concentrate (WPC) is obtained by the removal of sufficient non-protein constituents from whey so that the finished dry product contains at least 25% protein.  It is produced by physical separation techniques such as membrane filtration.

Whey Protein Concentrate complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Standard: Printable PDF
Nutritional Profile on WPC80 
  • Hydration Rate
  • Gelation
  • Acid Stability
  • Emulsification
  • Water Binding
  • Whipping
  • Viscosity
  • Browning
  • Heat Stability

Whey Protein Concentrates may be produced at various protein concentrations at or above 25%, but the most common commercial products are WPC 34 and WPC 80, as follows:

WPC 34 WPC 80
Parameter Units of Measure Typical Values Limits Typical Values Limits
Protein (1) % 34.0 - 36.0 33.5 minimum 80.0 - 82.0 79.5 minimum
Lactose % 48.0 - 55.0 -- 4.0 - 10.0 --
Fat % 3.0 - 4.5 5.0 maximum 4.0 - 8.0 10.0 maximum
Total moisture % 3.0 - 5.0 6.0 maximum 3.0 - 5.0 6.0 maximum
Ash % 6.5 - 8.0 -- 3.0 - 5.0 --

(1) For WPC 80 the protein content, typical values, and limit are on the dry basis instead of the as-is basis.  All other units in the table are on the as-is basis.

Other Characteristics
Physico-chemical Properties
Parameter Units of Measure Limits
Scorched particles mg/25g 15.0 maximum
pH -- 6.0 - 6.7
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 (2) CFU/g 10 maximum
Enterobacteriaceae (2) CFU/g 10 maximum
Salmonella genus CFU/sample (3) not detected
Staphylococcus (coagulase positive) CFU/g not detected (4)
Listeria genus CFU/g 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.

(4) 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 Col10 CFU/g, then a compliant result must be a value less than 10 CFU/g. >

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

Recommended identifications:

Whey Protein Concentrate (___% protein)

where the % protein is either declared in 5% increments; or declared as the actual percentage, where the supporting analysis for the protein content must also be supplied.

Whey Protein Concentrates are typically used in dairy products, dry blends, wet blends, prepared dry mixes, soft drinks, special dietary foods, infant foods, bakery products, confections, frozen desserts, 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.

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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