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CONDENSED WPC SPECIFICATIONS I. Product Description:
Liquid Whey Protein Concentrate [protein - dry solids basis] is a tan opaque fluid. Liquid Whey Protein Concentrate will be manufactured only from whey of pasteurized, sweet, white cheese in which no flavor
accelerators such as proteases or lipases have been used. Only coagulants that are completely inactivated by routine pasteurization methods are acceptable (162d F/15 seconds or equivalent). No additives such as hydrogen
peroxide or anti-foaming agents are permitted. The Liquid Whey Protein Concentrate is to be free from precipitated solids.
II. General Requirements:
A. All shipments must conform to the Standards for identity for Whey Protein Concentrate, 21 CFR 184.1979c. B. All shipments must comply with all applicable federal, state, and local regulations. In
addition, the product shall comply with the specifications listed below and all lots are subject to inspection and acceptance by the First District Association Quality Control Department or it's designated representative. C. Liquid Whey Protein Concentrate shall be of good quality, manufactured and stored in accordance with good manufacturing practices under strictly sanitary conditions to minimize the possibility of contamination
during product manufacture. D. Delivery to First District Association shall be made via clean trucks handled under conditions of good commercial practice so that the Liquid Whey Protein Concentrate arrives free of
foreign odors, insect fragments, and all other foreign matter. E. Liquid Whey Protein Concentrate shall not contain any substance in any amount such as would render food injurious to health or which may materially
impair flavor, odor, color, or bacteriological quality of product. F. First District Association must be notified prior to any changes in manufacturing methods which would have an effect on the finished product. G. Liquid Whey Protein Concentrate is to be received at First District Association within 60 hours of manufacture. Product temperature shall not exceed 45 degrees F. Product temperature should be 35d - 45d F. with
less than 40d F preferred. H. Tankers are to be CIP'ed and sanitized prior to loading. Tankers are to be sealed, tagged, and supplied with the proper documentation to include the last product hauled in
tanker (if known), seal numbers, time product was loaded, temperature, and total lbs of product. The sanitary tankers utilized should be filled as completely as possible to avoid foaming of product.
PLEASE NOTE: All openings to the tanker must have a seal in place after loading. Affix a cleaning & sanitizing identification tag to the tanker. Information on the tag must include loading station company name,
address, and phone number, tanker number, date/time CIP'ed and signature of operator. Follow sterile sampling procedures when sampling. III. Specifications - Physical & Chemical: Test Target Tolerance
Flavor and odor: Sweet-salty; slightly cooked caramel flavor with condensed milk type flavor. Slightly chalky mouthfeel. Astringent, sour, acid, or spoiled flavors and odors not acceptable. Normal odor is a cooked-milky-whey aroma. Color: Slightly thick liquid; light tan in color. NOTE: WPC tinted with annatto color from cheese making is not acceptable. IV. Specifications - Microbiological:
PLEASE NOTE: Product received outside of tolerance limits is subject to a deduct. |
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