DESCRIPTION |
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WHEY POWDERS ARE
MILK PRODUCTS OBTAINED BY DRYING WHEY OR ACID WHEY. |
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WHEY IS THE FLUID
MILK PRODUCT OBTAINED DURING THE MANUFACTURE OF CHEESE, CASEIN OR SIMILAR
PRODUCTS BY SEPARATION FROM THE CURD AFTER COAGULATION OF MILK AND/OR OF
PRODUCTS OBTAINED FROM MILK. COAGULATION IS OBTAINED THROUGH THE ACTION OF,
PRINCIPALLY, RENNET TYPE ENZYMES. |
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ACID WHEY IS THE
FLUID MILK PRODUCT OBTAINED DURING THE MANUFACTURE OF CHEESE, CASEIN OR
SIMILAR PRODUCTS BY SEPARATION FROM THE CURD AFTER COAGULATION OF MILK AND/OR
OF PRODUCTS OBTAINED FROM MILK. COAGULATION IS OBTAINED, PRINCIPALLY, BY
ACIDIFICATION. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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RAW MATERIALS WHEY
OR ACID WHEY. |
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PERMITTED
INGREDIENTS SEED LACTOSE 1IN THE MANUFACTURE OF PRE-CRYSTALLIZED WHEY POWDER. |
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COMPOSITION |
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WHEY POWDER: |
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CRITERIA |
MINIMUM CONTENT |
REFERENCE CONTENT |
MAXIMUM CONTENT |
LACTOSE(A) |
N.S. |
61.0% (M/M) |
N.S. |
MILK PROTEIN(B) |
10.0% (M/M) |
N.S. |
N.S. |
MILK FAT |
N.S. |
2.0% (M/M) |
N.S. |
WATER(C) |
N.S. |
N.S. |
5.0% (M/M) |
ASH |
N.S |
N.S. |
9.5% (M/M) |
PH (IN 10% SOLUTION)(D) |
> 5.1 |
N.S. |
N.S. |
ACID WHEY POWDER: |
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CRITERIA |
MINIMUM CONTENT |
REFERENCE CONTENT |
MAXIMUM CONTENT |
LACTOSE(A) |
N.S. |
61.0% (M/M) |
N.S. |
MILK PROTEIN(B) |
7.0% (M/M) |
N.S. |
N.S. |
MILK FAT |
N.S. |
2.0% (M/M) |
N.S. |
WATER(C) |
N.S. |
N.S. |
4.5% (M/M) |
ASH |
N.S. |
N.S. |
15.0% (M/M) |
PH (IN 10% SOLUTION)(E) |
N.S. |
N.S. |
5.1 |
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ALTHOUGH THE
PRODUCTS MAY CONTAIN BOTH ANHYDROUS LACTOSE AND LACTOSE MONOHYDRATE, THE
LACTOSE CONTENT IS EXPRESSED AS ANHYDROUS LACTOSE. 100 PARTS OF LACTOSE
MONOHYDRATE CONTAIN 95 PARTS OF ANHYDROUS LACTOSE. |
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PROTEIN CONTENT IS
6.38 MULTIPLIED BY THE TOTAL KJELDAHL NITROGEN DETERMINED. |
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THE WATER CONTENT
DOES NOT INCLUDE WATER OF CRYSTALLIZATION OF THE LACTOSE. |
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TITRATABLE ACIDITY
(CALCULATED AS LACTIC ACID) <0.35%. |
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TITRATABLE ACIDITY
(CALCULATED AS LACTIC ACID) ≥0.35%. |
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FOOD
ADDITIVES |
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FOOD ADDITIVES
LISTED IN THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS 192-1995) IN FOOD
CATEGORY (DRIED WHEY AND WHEY PRODUCTS, EXCLUDING WHEY CHEESE) MAY BE USED IN
FOODS SUBJECT TO THIS STANDARD. |
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CONTAMINANTS |
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THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS FOR
CONTAMINANTS THAT ARE SPECIFIED FOR THE PRODUCT IN THE GENERAL STANDARD FOR
CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 1931995). |
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THE MILK USED IN
THE MANUFACTURE OF THE PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH
THE MAXIMUM LEVELS FOR CONTAMINANTS AND TOXINS SPECIFIED FOR MILK BY THE
GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995)
AND WITH THE MAXIMUM RESIDUE LIMITS FOR VETERINARY DRUG RESIDUES AND
PESTICIDES ESTABLISHED FOR MILK BY THE CAC. |
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HYGIENE |
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IT IS RECOMMENDED
THAT THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC 1-1969), THE CODE OF HYGIENIC PRACTICE FOR MILK AND MILK
PRODUCTS (CXC 57-2004) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. THE PRODUCTS SHOULD COMPLY WITH ANY
MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE PRINCIPLES AND
GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA
RELATED TO FOODS (CXG 21-1997). |
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LABELLING |
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IN ADDITION TO THE
PROVISIONS OF THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS
(CXS 1-1985) AND THE GENERAL STANDARD FOR THE USE OF DAIRY TERMS (CXS
206-1999), THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
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· NAME OF THE FOOD o
WHEY POWDER, ACID WHEY
POWDER – ACCORDING TO THE DEFINITIONS AND COMPOSITIONS AS SPECIFIED o
THE TERM “SWEET” MAY
ACCOMPANY THE NAME OF WHEY POWDER, PROVIDED THAT THE WHEY POWDER MEETS THE
FOLLOWING COMPOSITIONAL CRITERIA: o
MINIMUM LACTOSE:
65% o
MINIMUM PROTEIN:
11% o
MAXIMUM ASH: 8.5% o
PH (10% SOLUTION)*:
>6 o OR TITRATABLE ACIDITY OF MAXIMUM 0.16% (CALCULATED
AS LACTIC ACID). |
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METHODS OF
SAMPLING AND ANALYSIS |
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FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED
IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD, SHALL BE USED. |