Table 6.
Specifications of the NF
| Description: Beta‐lactoglobulin is a white to cream powder produced from bovine whey by crystallisation under acidic or neutral conditions. | |||
|---|---|---|---|
| Source: Bovine whey | |||
| Parameter | Specification | ||
| Acidic conditions | Neutral conditions | Combined | |
| Physico‐chemical parameters | |||
| Insolubility index (mL) | ≤ 0.3 | ≤ 0.3 | ≤ 0.3 |
| pH (10% solution) | 3.5–4.0 | 6.0–8.0 | 3.5–8.0 |
| Composition | |||
| Protein ‘as is’ (N × 6.38) (%) | ≥ 86.0 | ≥ 86.0 | ≥ 86.0 |
| Protein in DM(1) (N × 6.38) (%) | ≥ 90.0 | ≥ 90.0 | ≥ 90.0 |
| BLG (% of protein) | ≥ 90.0 | ≥ 90.0 | ≥ 90.0 |
| Lactose (%) | ≤ 0.2 | ≤ 1.0 | ≤ 1.0 |
| Fat (%) | ≤ 0.5 | ≤ 1.0 | ≤ 1.0 |
| Ash (%) | ≤ 4.5 | ≤ 5.0 | ≤ 5.0 |
| Moisture (%) | ≤ 5.5 | ≤ 5.5 | ≤ 5.5 |
| Minerals | |||
| Calcium (%) | ≤ 0.05 | ≤ 0.15 | ≤ 0.15 |
| Chloride (%) | ≤ 1.9 | ≤ 1.0 | ≤ 1.9 |
| Magnesium (%) | ≤ 0.1 | ≤ 0.1 | ≤ 0.1 |
| Phosphorus (%) | ≤ 0.03 | ≤ 0.03 | ≤ 0.03 |
| Potassium (%) | ≤ 0.1 | ≤ 1.2 | ≤ 1.2 |
| Sodium (%) | ≤ 0.1 | ≤ 0.5 | ≤ 0.5 |
| Contaminants | |||
| Cadmium (mg/kg) | < 0.2 | < 0.2 | < 0.2 |
| Lead (mg/kg) | < 0.1 | < 0.1 | < 0.1 |
| Mercury (mg/kg) | < 0.01 | < 0.01 | < 0.01 |
| Aflatoxin M1 (µg/kg) | < 0.01 | < 0.01 | < 0.01 |
| Microbial parameters | |||
| Total plate count (CFU/g) | ≤ 5,000 | ≤ 5,000 | ≤ 5,000 |
| Yeast and mould (CFU/g) | < 10 | < 10 | < 10 |
| Enterobacteriaceae (CFU/g) | < 10 | < 10 | < 10 |
| Salmonella (in 25 g) | ND | ND | ND |
| B. cereus (CFU/g) | < 100 | < 100 | < 100 |
| L. monocytogenes (in 25 g) | ND | ND | ND |
| S. aureus (CFU/g) | < 10 | < 10 | < 10 |
| Sulfite‐reducing clostridia (CFU/g) | < 10 | < 10 | < 10 |
BLG: Beta‐lactoglobulin; CFU: Colony forming unit; DM: Dry matter; ND: Not detected.
(1): Protein in DM = (Protein ‘as is’/DM) ? 100%.