CODEX STAN A-15 Page 1 of 3

CODEX STANDARD FOR WHEY POWDERS

CODEX STAN A-15-1995

The Annex to this Standard contains provisions which are not intended to be applied within the meaning of the
acceptance provisions of Section 4.A(I)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
This Standard applies to food grade Whey Powder and Acid Whey Powder. The Standard does not
apply to powders prepared from neutralized or demineralized whey.
2. DESCRIPTION
Whey powders are prepared by spray or roller drying whey or acid whey from which the major
portion of milkfat has been removed.
Whey is the fluid separated from the curd after the coagulation of milk, cream, skimmed milk or
butter milk in the manufacture of cheese, casein or similar products, principally with rennet type
enzymes.
Acid whey is obtained after coagulation of milk, cream, skimmed milk or butter milk, principally with
acids of the type used for the manufacture of edible acid casein or fresh cheese.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 RAW MATERIALS
Edible quality whey or acid whey derived from milk.
3.2 PERMITTED INGREDIENTS
Seed lactose as a processing aid in the manufacture of pre-crystallized (non-hygroscopic) whey
powder.
3.3 COMPOSITION
Whey powder Acid whey powder
Minimum lactose(anhydrous)* (%) 61.0 61.0
Minimum protein (Total N x 6.38) (%) 11 10
Maximum fat (%) 2 2
Maximum “free” moisture (%) 5.0 4.5
Maximum ash (%) 9.5 15.0
pH (in 10% solution) > 5.1 ≤ 5.1
*
Notes (a) Although the powders may contain both anhydrous lactose and lactose monohydrate, the
lactose content is expressed as anhydrous lactose.
(b) 100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.

4 FOOD ADDITIVES
Only those food additives below may be used within the limits specified:
4.1 Additives carried over as a result of their permitted use in the manufacture of cheese, edible casein and
similar products.
4.2 Edible quality anti-foaming agents as processing aids.
4.3 Food grade acid as a processing aid to prevent adherence to rollers in the manufacture of roller dried
powders, in quantity in accordance with good manufacturing practice.
4.4 Edible quality free flow agents.
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5 CONTAMINANTS
5.1 HEAVY METALS
The products covered by this Standard shall comply with the maximum limits established by the
Codex Alimentarius Commission.
In particular, the following maximum limits apply:
Metal Maximum Level
Copper 5 mg/kg
Lead 1 mg/kg
Iron - in spray dried powder 20 mg/kg
- in roller dried powder 50 mg/kg
5.2 PESTICIDE RESIDUES
The products covered by this Standard shall comply with those maximum residue limits established by
the Codex Alimentarius Commission.
6. HYGIENE
6 HYGIENE
6.1 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 Recommended International Code of
Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.3-1997), and other relevant
Codex texts such as Codes of Hygienic Practice and Codes of Practice.
6.2 From raw material production to the point of consumption, the products covered by this standard
should be subject to a combination of control measures, which may include, for example,
pasteurization, and these should be shown to achieve the appropriate level of public health protection.
6.3 The products should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-
1997).
7. LABELLING
Prepackaged products covered by this Standard should be labelled in accordance with the Codex
General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).
7.1 NAME OF THE FOOD
The name of the food shall be:
Food Grade Whey Powder ) According to composition
Food Grade Acid Whey Powder ) specified in 3.3
7.1.1 The name shall be accompanied by an indication of the drying process, e.g.:
Roller Dried
Spray Dried.
7.1.2 Where milk other than cows' milk is used for the manufacturing of the product or any part thereof, a
word or words denoting the animal or animals from which the milk has been derived should be
inserted immediately before or after the designation of the product except that no such insertion need
be made if the consumer would not be misled by its omission.
7.2 LABELLING OF NON-RETAIL CONTAINERS
Information required in Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged
Foods and storage instructions if required shall either be given on the container or in accompanying
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documents. However, the name of the product, lot identification, and the name and address of the
manufacturer or packer shall appear on the container and, in the absence of such a container, on the
product itself. Lot identification and the name and address may be replaced by an identification mark,
provided that such mark is clearly identifiable with the accompanying documents.
8. METHODS OF SAMPLING AND ANALYSIS
See Volume 13 of the Codex Alimentarius.

ANNEX

OTHER QUALITY FACTORS

Physical appearance
Uniform colour corresponding to that of the whey from which the powder is derived. Free from lumps that do
not break up under moderate pressure.
Flavour and odour
Free from off flavours and odours.