Testing of whey powder and whey protein powder/food products

Whey is a natural byproduct obtained by dairy companies when using milk to produce cheese. It is liquid and is directly dried to obtain whey powder. The whey protein in the whey powder is extremely low, usually around 10% to no more than 30%. Therefore, the price of whey powder is also very low. Normal whey powder appears white to light yellow in color, with a milky aroma. If the product is bleached during the processing, it will appear milky white. If it is not bleached, it will appear white to light yellow, which is due to the different whey colors obtained from the production of different cheeses

According to the different sources of whey, whey powder can be divided into sweet whey powder and sour whey powder. The by-product whey obtained from the production of hard cheese, semi hard cheese, soft cheese, and rennet casein is called sweet whey, with a pH value of 5.9-6.6. Therefore, the dried product is sweet whey powder; The whey obtained by precipitation of casein with hydrochloric acid method has a pH of 4.3-4.6, which is sour whey. From this, the dried whey powder is obtained. It is divided into salted whey powder and desalinated whey powder based on whether it is desalinated or not. According to the degree of protein separation, it can be divided into high, medium, and low protein whey powders. Low protein whey powder (dialyzed whey powder) - refers to a high lactose product that has been partially extracted from fresh whey without any preservatives added; After being pasteurized and dried, a protein content of 2.0-4.0% is obtained. Usage: Used in feed formulas to provide high content of lactose as an energy source for young animals, promote the synthesis of lactic acid, and provide various amino acids and trace elements to improve feed texture and taste. In the food industry, high protein whey powder can be used as a source of lactose supplementation - refers to fresh whey without any preservatives added, which is pasteurized and dried to obtain a protein content of 11.0% -14.5%. Purpose: Used as an economical source of milk solids in dairy products, frozen foods, baking, snack foods, candies, and other foods. Strengthen the formation of color during high-temperature cooking and baking; As a substitute for high-temperature milk powder, it plays an important role in bulking high-quality bread

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

1. The testing industry is fully covered, meeting different testing needs

2. Fully cover the laboratory and allocate localized testing nearby

3. Engineers provide one-on-one services to make testing more accurate

4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China