| Quantity | Price | Save |
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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.00% |
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$0.00/Gm
Sweet whey is a nutrient-rich byproduct of cheese production, formed when curds are separated from liquid whey during the cheese-making process. It is an excellent source of high-quality proteins, lactose—a natural milk sugar—and essential minerals like calcium and potassium. Sweet whey also contains vitamins, making it a versatile ingredient for various food and nutritional applications.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 1.07g | 1.54% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 6mg | 2.00% | |
| Sodium 1079mg | 44.96% | |
| Total Carbohydrate 74.5g | 24.67% | |
| Dietary Fiber 0g | 0.00% | |
| Total Sugars 74.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 12.9g | 24.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 796mg | 61.23% | |
| Iron 0.88mg | 0.00% | |
| Potassium 2080mg | 44.26% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White to light cream | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 14.0% w/w | USP<561> |
| Protein | NLT 11% | Kjeldahl Method |
| Fat | NMT 1.5% | USP |
| pH | 5.50 - 6.60 | USP<791> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | NMT 10 cfu/g | USP<2022> |
| Salmonella | Negative | USP<2022> |
| Coliforms | NMT 10 cfu/g | USP<2021> |
| Staphylococcus | Negative | USP<2022> |
| Listeria | Negative | USP<2022> |
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