Whey Powder

Lactolun
FT-DH-014
TECHNICAL SHEET – DEVELOPMENT/QUALITY ASSURANCE SAP Code:2055392
Date : 16/01/2012 Version :05 Page 1 of 3

1. DESCRIPTION

Lactolun is produced from sweet whey of cheese productions, which is submitted to pasteurization, evaporation,
crystallization and spray drying processes, where water is partially extracted without changing all other components
relative proportion from original sweet whey. A soft uniform non hygroscopic yellow powder is obtained, free of visible
burn particles with a typical odor and flavor.

2. INGREDIENTS

100% pasteurized and dehydrated sweet cheese whey.

3. NUTRITION FACTS

NUTRITION FACTS
100 g
Calories (Kcal) 366

Proteins (g) 11

Total Fat (g) 1,5

Saturated Fat (g) 0,96
Monoinsat. Fat (g) 0,44
Poliinsat. Fat (g) 0,04
Trans Fat (g) 0,06
Cholesterol (mg) 4,8

Total Carbs (g) 77

Sodium (mg) 698

Calcium (mg) 578

Phosphorus (mg) 600

4. PHYSICAL AND CHEMICAL SPECIFICATION

Moisture Max. 4.0 %

Fat Content Max. 1.5 %

Protein Min. 11.0 %

Carbohydrates Min. 74.0 %

Ashes Max. 8.5 %

Acidity (solution) 6 g in 100 ml 5.0 – 9.0 °Th

Acidity (powder) % Lactic Acid 0.75 % - 1.35 %

Antibiotics Test Snap ABSENCE

Prepared by: Reviewed by Development: Reviewed by Quality Assurance:

P. Villalón / Quality Assurance Juan Puentes Gustavo Berlien Gómez
 Whey Powder
Lactolun
FT-DH-014
TECHNICAL SHEET – DEVELOPMENT/QUALITY ASSURANCE SAP Code:2055392
Date : 16/01/2012 Version :05 Page 2 of 3

5. MICROBIOLOGYCAL SPECIFICATIONS*

Parameter Limit per g

SPC < 30.000 UFC/g
Totals Coliforms < 10 UFC/g
S. aureus(*) < 30 UFC/g
Salmonella in 25 g Absence
Listeria Sp. Absence
E. Coli O157:H7 Absence

(*) Microbiologic Limits in accordance with articles 171, 172 and 173 of The Sanitary Food Regulations for Human Consumptions.
(D.S. N°977 05 – 13 – 1997).
Notes:
n: number of samples to be examined during a lot control.
c: maximum number of samples with values between m and M.
m: microbiologic value under which the food is not considered harmful.
M: microbiologic value above which the food is considered harmful.

6. ORGANOLEPTIC SPECIFICATION
Appearance Fine powder without lumps, dark or burnt particles
Color Slightly yelow
Taste Normal whey flavor.
Flavor Typical flavor, slightly salty.

7. PACKAGING

Bag dimensions Gross weight

Format Net weight SAP Code
l x a x h(mm) Approx .

Bulk bag 25 kg 700x410x200 25 Kg 25.3 Kg 2055392

Bulk bag 20 kg 700x140x200 20 Kg 20.3 Kg 2800156

Material of packing(package) of Interior bag of polyethylene, exterior bag of Kraft paper of three sheets and
the unit adhesive etiquette with information the product.

Prepared by: Reviewed by Development: Reviewed by Quality Assurance:

P. Villalón / Quality Assurance Juan Puentes Gustavo Berlien Gómez
 Whey Powder
Lactolun
FT-DH-014
TECHNICAL SHEET – DEVELOPMENT/QUALITY ASSURANCE SAP Code:2055392
Date : 16/01/2012 Version :05 Page 3 of 3

8. STORAGE AND SHELF LIFE

The product should be transported and stored under fresh( between 10 and 25 celsius degrees), dry conditions
(relative humidity ≤65%). It should not by any means be exposed to direct sunlight or strong odors. The bag should
be open because the product is highly hygroscopic. Under these conditions, the shelf life is 18 MONTHS.
9. MANUFACTURE INFORMATION

Manufactured by: Cooperativa Agrícola y Lechera de La Unión Ltda. Ricardo Siegle 953, La Unión Chile. Sanitary
Authorization Nº 797 of 13/04/2010 XIV Región of Los Ríos, Valdivia. www.colun.cl . Product of Chile.
Oficial Number Nº 10-04 of SAG (Agricultural Service of Chile)
10. APPLICATIONS

Bakery, pastry, dough baked in general. Product indicated to be used directly as an ingredient in any food for human
consumption, including mixtures of dust without additional further heat treatment.
Dry mixes, infant formula, infant use, energy drinks.
Production of biscuits, cakes, pasta, dehydrated soups.
Pet food, animal nutrition.

11. FINAL CONSUMER AND VULNERABLE GROUPS

This food can be consumed by adults and children older 4 years.

Not recommended for people with lactose intolerance.

12. ALERGEN DECLARATIONS

N° ALERGEN YES NO COMPONENT DESCRIPTION

Cereals with gluten (wheat, rye, barley, oats, kamut) and
1 X
derivatives
2 Crustaceans and derivatives X

3 Egg and derivatives X

4 Fish and derivatives X

5 Peanuts and derivatives X

6 Soy and derivatives X

7 Milk and derivatives X Lactose, milk protein.

Dry fruits (almonds, hazelnuts, nuts, cashews, pecans,

8 X
pistachios, chestnuts) and derivatives

9 Celery and derivatives X

10 Mustard and derivatives X

11 Sesame seeds and derivatives X

12 Sulfites, sulfur dioxide (> 10 ppm as SO2) X

Prepared by: Reviewed by Development: Reviewed by Quality Assurance:

P. Villalón / Quality Assurance Juan Puentes Gustavo Berlien Gómez