The milk should be fresh and stored at max. 5șC for max. 48 hours after
milking, and should not have had any pretreatment other than:
- Separation of cream/desludging by means of a centrifuge.
- One heat treatment at max. 72șC and 15 sec.
The milk should be of a "class A" quality and be free from any additives and
suspended solids (filtered 100 microns), with a typical specification as
detailed below:
| - Total solids: |
approx. 9% |
| - Total plate count: |
max. 250,000/ml |
| - Thermophile count: |
max. 100/ml |
| - Thermophile spore count: |
max. 10/ml |
| - Sediment test: |
max. 0.5 mg |
| - pH: |
between 6.6 and 6.8 |
| - Titratable acidity: |
max. 0.15% as lactic acid |
| - True lactic acid: |
max. 10 mg/100 g |
| - Protein content: |
between 37% and 38% on SNF |
| - Fat content: |
max. 0.05% |
| - Non condensable gases: |
max. 0.02% by weight |
The milk must be fresh and stored at max. 5șC for max. 48 hours after
milking, and must not have had any pretreatment other than:
- Separation of cream/desludging by means of a centrifuge.
- Standardization of fat content by separation of cream and or addition of
skim milk.
- One heat treatment at max. 72șC and 15 sec.
The milk should be of a "class A" quality and be free from any additives
(apart from fresh cream for standardization) and suspended solids (filtered 100
microns), with a typical specification as detailed below:
| - Total solids: |
approx. 12% |
| - Total plate count: |
max. 250,000/ml |
| - Thermophile count: |
max. 100/ml |
| - Thermophile spore count: |
max. 10/ml |
| - Sediment test: |
max. 0.5 mg |
| - pH: |
between 6.6 and 6.8 |
| - Titratable acidity: |
max. 0.15% as lactic acid |
| - True lactic acid: |
max. 10 mg/100 ml |
| - Protein content: |
between 37% and 38% on SNF |
| - Fat content: |
max. 28% on total solids |
| - Non condensable gases: |
max. 0.01% by weight |
The whey originates from the production of cheese made from fresh cow's
milk, free from any additives. The whey will have had one single pretreatment,
being separation of fat and insoluble particles.
The sweet whey will typically correspond to the following specification:
| - Total solids: |
approx. 6% |
| - Curd fines test: |
max. 200 mg/kg |
| - pH: |
min. 6.3 |
| - Titratable acidity: |
max. 0.12% as lactic acid |
| - True lactic acid: |
max. 20 mg/100 g |
| - Fat content: |
max. 0.05% |
| - Lactose content: |
min. 70%, max. 74% on SNF |
| - Protein content: |
min. 12% on SNF |
| - Calcium content: |
max. 300 ppm |
| - Magnesium content: |
max. 100 ppm |
| - Chloride content: |
max. 1,200 mg/l |
| - Non condensable gases: |
max. 0.02% by weight |
When the whey is stored between the cheese factory and the evaporation
process at a temperature exceeding 10șC, then the storage time should not
exceed one hour. If the storage temperature is below 10șC, then the storage
time should not exceed ten hours.