Whey protein preparation is a food supplement consisting of concentrated protein powder and is produced from whey.
Goat whey is a by-product in the production of cheese from goat milk. It contains approximately half of the milk sugars (lactose) compared to cow milk and, in addition, a richer amount of protein, vitamins and minerals. Goat whey powder is the result of dehydrating goat whey. Moreover, the amount of goat whey protein can be raised during the production process.
Amino acid composition
The amino acid composition is of a high quality due to the good ratio between the different amino acids. Goat whey contains the highest biological value of all available proteins. If goat whey is concentrated further, its biological value can be increased up to 150/160 which is caused by the remarkable richness of branched (BCAA) amino acids (such as valine, leucine and isoleucine).
Separating at low temperatures
Goat Milk Powder B.V. produces its goat WPC up to a percentage of 55% through ultrafiltration. Through this method fat, lactose and other goat milk proteins are separated from the goat whey itself at low temperatures. The goat protein fractions supporting the immune system and enhancing the muscular recovery remain intact because of the low temperature.
Applying whey protein concentrate
There is a great variety in areas where WPC55 can be used, the baby food industry, of course, being one of them and where it is used successfully. But also in the day-to-day production of goat yogurt, WPC55 can be applied and there are exciting possibilities in sectors like sports diets, healthcare and pharmaceutical products.
Some clear examples that show the use of WPC are:
- infant formula
- follow on formula
- sports diets
- diets for the elderly
Below our clear standard specifications for WPC55.
Contact us for more detailed information.
|Protein-dry basis (Nx6.38)||56% (Min 55%)|
|pH (5% solution)||5.6|
Slight goat & tart
Colour light to light cream
Texture free flowing
Granular Scorced particles 15 mg, not to exceed A disk
|Total plate count||≤ 5,000 max 10,000/gram|
|Yeasts and moulds||< 50 + 50/g|
|Coliforms||not detectable in 0.1 g|
|E.Coli / Salmonella||not detectable in 25 g|
|Packaging||20 kg bags. 3-ply poly-lined, square bottom, heat-sealed Kraft bag.|
|Storage conditions||Recommend that product is stored below 25°C and below 65% humidity.|
|Shelf life||If properly stored a shelf life of 18 months can be guaranteed.|