Milk permeate is produced from fresh pasteurized milk at a low temperature filtration process, separating proteins. Milk permeate composition is similar to whey permeate, however, as milk permeate is obtained directly from milk with fewer processing steps it has a different flavor.
Milk permeate is used in milk and meat products, confectionery, sports drinks.
|Taste/ Smell||Slightly sweet|
|Fat, %||Max. 0,1|
|Protein, %||Max. 0,55|
|Acidity, pH||6,1 – 6,4|
|Dry Matter %||16 – 21|
|Lactose %||15 – 20|
|Total plate count, KVV/1ml||≤ 10 000|
|Staphylococcus aureus, KVV/ml||<10|
|Salmonellas spp., 125 ml||absent|
|Listeria monocytogenes, 125 ml||absent|