WHEY POWDERS​ codex

DESCRIPTION

·       WHEY POWDERS ARE MILK PRODUCTS OBTAINED BY DRYING WHEY OR ACID WHEY.

·       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.

·       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.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

·       RAW MATERIALS WHEY OR ACID WHEY.

·       PERMITTED INGREDIENTS SEED LACTOSE 1IN THE MANUFACTURE OF PRE-CRYSTALLIZED WHEY POWDER.

·       COMPOSITION

WHEY POWDER:

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:

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

·       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.

·       PROTEIN CONTENT IS 6.38 MULTIPLIED BY THE TOTAL KJELDAHL NITROGEN DETERMINED.

·       THE WATER CONTENT DOES NOT INCLUDE WATER OF CRYSTALLIZATION OF THE LACTOSE.

·       TITRATABLE ACIDITY (CALCULATED AS LACTIC ACID) <0.35%.

·       TITRATABLE ACIDITY (CALCULATED AS LACTIC ACID) ≥0.35%.

FOOD ADDITIVES

·       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.

CONTAMINANTS

·       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).

·       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.

HYGIENE

·       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).

LABELLING

·       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:

·       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).

METHODS OF SAMPLING AND ANALYSIS

·       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.