1401 Main Street - West Suite 103
Onalaska, WI 54650 – USA
Tel: 608 783 9755 Fax: 608 783 9778
[email protected] www.agrimark.net
Product Specification
Issue Date: September 19, 2013
Prior Issue: January 18, 2013
Agri-Mark® Modified Whey (Dairy Product Solids)
(Ηigh Lactose Content Whey, formerly known as Whey Permeate)
A homogeneous, free-flowing powder manufactured from the ingredient portion, which
remains after the ultrafiltration of fresh fluid whey coming from white cheese.
Agri-Mark® Whey (Dairy Product Solids) is light cream to cream in color with a bland
odor and flavor, has a slightly lower protein content and a higher lactose content than
regular whey and can be used in a variety of processed food and bakery applications to
impart better browning characteristics to the finished product. In meat sausage
applications can be used to reduce or replace salt and improve finished product flavor.
Serves as an energy source for microbial fermentation applications. Excellent for sodium
reduction formulations.
Analytical Information Guarantee Typical
Protein, (N*6.38) as is 3.0% Min. 3.7 %
Fat 1.0% Max. 0.1 %
Ash 10.0% Max. 9.5 %
Moisture 5.0% Max. 3.0 %
Carbohydrates, as lactose 80 % Min. 82.0%
pH (10% solution) 5.5 Min. 6.1
Scorched particles 15.0 mg 7.5 mg
Microbiological Information
Standard plate count < 30,000/g <10,000/g
Coliform < 10 / g <10/g
Yeast < 50 / g < 10/g
Mold < 50/g < 10/g
Salmonella (in 750 grams) Negative
Packaging and Storage Information
Available in 25 kilogram net weight Kraft paper bags with a polyethylene liner. Dairy
products are hygroscopic and will absorb odors. Storage in a cool, dry environment
below 85°F (29°C) and maximum 65% relative humidity is recommended for extended
shelf life stability.
Shelf Life: Up to eighteen months date of manufacturing under recommended storage
conditions. Manufacturing and expiration date printed on bags in easy to read English.
The information contained herein is offered solely for informational purposes and is, to the best of our knowledge, correct. No
warranties, expressed or implied, are made. Purchaser is solely responsible for ensuring that product supplied is in conformity with
all relevant food legislation and should determine whether suggested data, formulations or procedures are suitable for their own
purposes. It is recommended that product be laboratory evaluated prior to inclusion into other products. Any information provided
should not be construed as permission for violation of patent and/or trademark rights.
1401 Main Street - West Suite 103
Onalaska, WI 54650 – USA
Tel: 608 783 9755 Fax: 608 783 9778
[email protected] www.agrimark.net
Technical Bulletin
Issue Date: September 19, 2013
Prior Issue: January 18, 2013
Agri-Mark® Modified Whey (Dairy Product Solids)
(Ηigh Lactose Content Whey, formerly known as Whey Permeate)
Analytical Information Typical
Protein, (N*6.38) as is 4.0%
Fat <1.0%
Ash 9.5%
Moisture 4.5%
Carbohydrates, as lactose 82.0%
pH (10% solution) 6.1%
Titratable acidity 0.12%
Scorched particles 7.5 mg
Microbiological Information
Standard plate count <10,000/g
Coliform <10/g
Yeast <30/g
Mold <30/g
Salmonella (in 750 grams) Negative
TYPICAL AMINO ACID PROFILE mg / 100 gr.
Alanine 30 Arginine <20 Aspartic acid 60
Cystine 20 Glutamic acid 150 Glycine 40
Histidine <20 Isoleucine 40 Leucine 90
Lysine 50 Methionine 20 Phenylalanine 60
Proline 40 Serine 30 Threonine 30
Tyrosine 40 Tryptophan <10 Valine 30
MINERAL PROFILE
Sodium (%) 0.72 - 0.92 (avg -0.83)
Calcium (%) 0.43 - 0.48 (avg - 0.44)
Potassium (%) 2.40 - 2.55 (avg - 2.47)
Magnesium (%) 0.11 - 0.12 (mean - 0.11)
METABOLIZABLE ENERGY (M.E.) calculated value 3,300 kcal/kg
Packaging and Storage Information
Available in 25 kilogram net weight Kraft paper bags with a polyethylene liner.
Shelf Life: Up to eighteen months date of manufacturing under recommended storage
conditions. Manufacturing and expiration date printed on bags in easy to read English.
The information contained herein is offered solely for informational purposes and is, to the best of our knowledge, correct. No warranties, expressed or implied, are made. Purchaser is solely responsible for
ensuring that product supplied is in conformity with all relevant food legislation and should determine whether suggested data, formulations or procedures are suitable for their own purposes. It is recommended
that product be laboratory evaluated prior to inclusion into other products. Any information provided should not be construed as permission for violation of patent and/or trademark rights.
