Whey powders – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi standard  
 
_______________  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67. 100.10           DMS 1397:2016  
             First edition  
CODEX STAN 289:1995 
IDT 
 
 
 
DRAFT MALAWI STANDARD  
  
 ICS 67.100.10                            DMS 139 7:2016  
 
 
 
 
 
 
 
 
 
Whey powder s – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
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P O Box 946  
BLANTYRE  
 
Tel: +265 870 488  
Fax: +265 870 756  
        E-mail: mbs@mbsmw.org   
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i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Description  ................................ ................................ ................................ ................................ .........................  1 
Essential composition and quality factors  ................................ ................................ ................................ ..........  1 
Contaminants  ................................ ................................ ................................ ................................ .....................  2 
Hygiene  ................................ ................................ ................................ ................................ ..............................  3 
Labelling  ................................ ................................ ................................ ................................ ............................  3 
Methods of sampling and analysis  ................................ ................................ ................................ ....................  3 
Appendix – Additional information  ................................ ................................ ................................ .....................  4 
 
FOREWORD  
 
This draft Malawi standard has been prepared to provide requirements for whey powders . 
 
The draft standard is identical to the following international standard:  
 
Codex Stan 289:1995 , Standard for whey powders . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This Malawi Standard was prepared by the Technical Committee MBS/TC 23, Milk and milk products  and the 
following companies, organizations a nd institutions were represented:  
 
- Blantyre A gricultural Development Division (Ministry of Agriculture)  
- Department of Animal Health and Livestock Development (Ministry of Agriculture);  
- Consumers Association of Malawi ; 
- Dairibord Malawi Limited ; 
- Lilongwe Dairy (2001) Limited ; 
- Lilongwe University of Agriculture and Natural Resources (Bunda Campus);  
- Malawi Bureau of Standards ; 
- The Polytechnic (University of Malawi);  
- Shire Highlands Milk Producers Association ; 
- Suncrest Creameries . 
 
 
NOTICE  
 
This Malawi standard shall be r eviewed  every five years or whenever necessary in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being revi ewed. 
 
 
  
1 
  DMS 139 7:2016  
DRAFT MALAWI STANDARD  
 
Whey powder s – Specification  
 
 
1 SCOPE  
 
This draft standard applies to whey powder and acid whey powder, intended for direct  consumption or further 
processing, in conformity with the description in section 3 of this draft standard.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this standard are encouraged 
to take steps to ensure the use of the mo st recent edition of the standard indicated below. Information on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19: Labelling  of pre -packed foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions;  
 
MS 75:  Milk and milk products – Methods of sampling and analysis;  
 
MS 202: Fortified white sugar – Specification;  
 
MS 237: Food Additives – General standard;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
MS 744: Use of dairy terms – General standard;  
 
MS 1113: Code of hygienic practice for milk and milk products;  
 
CAC/GL 21: Principles for the establishment and application of microbiological criteria for foods ; 
 
 
3 DESCRIPTION  
 
3.1 Whey powders  are milk products obtained by drying whey or acid whey.  
 
3.2 Whey  is the fluid milk product obtained during the manufacture of cheese, casein or similar products 
by separation from the curd after coagulation of milk and/or of products obtained from  milk. Coagulation is 
obtained through the action of, principally, rennet type enzymes.  
 
3.3 Acid whey is the fluid milk product obtained during the manufacture of cheese, casein or similar 
products by separation from the curd after coagulation of milk and /or of products obtained from milk. 
Coagulation is obtained, principally, by acidification.  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
Whey or acid whey . 
 
4.2 Permitted ingredients  
 
Seed lactose  (conforming to MS 202)  in the manufacture of pre -crystallized whey powder.   
2 
 4.3 Composition  
 
Table 1 – Compositional requirements for whey powder s 
 
S/N Criteria  Minimum 
content  Reference content  Maximum content  
1 Lactose(a) n.s. 61.0 % m/m  n.s. 
2 Milk protein(b) 10.0 % m/m  n.s. n.s. 
3 Milk fat  n.s. 2.0 % m/m  n.s. 
4 Water(c) n.s. n.s. 5.0 % m/m  
5 Ash  n.s. n.s. 9.5 % m/m  
6 pH (in 10% solution)(d) > 5.1  n.s. n.s. 
 
Note:  n.s. means “Not specified.”  
 
Table 2 – Compositional requirements for acid whey powder  
 
S/N Criteria  Minimum 
content  Reference content  Maximum content  
1 Lactose(a) n.s. 61.0 % m/m  n.s. 
2 Milk protein(b) 7.0 % m/m  n.s. n.s. 
3 Milk fat  n.s. 2.0 % m/m  n.s. 
4 Water(c) n.s. n.s. 4.5 % m/m  
5 Ash  n.s. n.s. 15.0 % m/m  
6 pH (in 10% solution)(e) n.s. n.s. 5.1 
 
Note 1:   (a) Although the products may contain both anhydrous lactose and lactose monohydrate, the lactose content is expressed as 
anhydrous lactose. 100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.  
 
Note 2:   (b) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined . 
 
Note 3:  (c) The water content does not include water of crystallization of the lactose . 
 
Note 4: (d) Or titratable acidity (calculated as lactic acid) <0.35  %. 
 
Note 5: (e) Or titratable acidity (calculated as lactic acid) ≥ 0.35  %. 
 
In accordance with the provision of 5.3.3  of MS 744 , whey powders may be modifi ed in  composition to meet 
the desired end -product composition, for instance, neutralization  or demineralization . Howeve r, compositional 
modifi cations beyond the minima  or maxima specifi ed above for milk protein and water are not considered to 
be in  compliance with the Section 5.3.3. 
 
 
5. FOOD ADDITIVES  
 
Food additives listed in Tables 1 and 2 of MS 237 in Food Category 01.8.2 (Dried whey and whey products,  
excluding whey cheese) may be used in foods subject to this standard.  
 
 
6 CONTAMINANTS  
 
6.1 The products covered  by this standard shall comply  with the maximum levels for contaminants that 
are specified for the product in MS 302 .  
 
6.2 The milk used in the manufacture of the products covered by this standard shall comply with the 
maximum levels for contaminants and toxins specified for milk by MS 302  and with the maximu m residue limits 
for veterinary drug residues and pesticides established for milk by the C odex Alimentarius Commission .   
3 
 7 HYGIENE  
 
It is recommended that the product covered by the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of MS 21 , MS 1113  and other relevant Codex texts such as Codes 
of hygienic practice and Codes of practice. The  products should comply with any microbiological criteria 
established in accordance with CAC/GL 21 .  
 
 
8 LABELLING  
 
In addition to the provisions of MS 19  and MS 744 , the following specific provisions apply:  
 
8.1 Name of the food  
 
The name of the food shall be  “Whey powder ” or “Acid whey powder ” according to the descriptions in  
section 3 and the compositions in section 4.3. 
 
The designation of products in which the fat and/or lactose contents are below or above the reference content 
levels specified in section 4.3 of this standard shall be accompanied by an appropriate qualification describing 
the modification made or the lactose and/or fat content, respectively, either as part of the name or in a 
prominent position in the same field of vision.  
 
The term “sweet” may accompany the name of whey powder, provided that the whey powder meets the 
following compositional criteria:  
 
minimum lactose:  65% 
minimum protein:  11% 
maximum ash:  8.5%  
pH (10% solution)*:  >6 
* or titratable acidity of maximum 0.16% (calculated as lactic acid).  
 
8.2 Labelling of non -retail containers  
 
Information required in section 8 of this standard and sections 4.1 to 4.8 of MS 19  and, if  necessary, storage 
instructions, shall be given either on the container or in accompanying documents, except that the name of the 
product, lot identification and the name and address of the manufacturer or packer shall appear on the 
container. However, lot identification and the name and address of the manufacturer or packer may be replaced 
by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.  
 
 
9 METHODS OF SAMPLING AND ANALYSIS  
 
Sampling  and analysis of milkfat products  shall be done in accordance with MS 75 .  
4 
 APPENDIX – ADDITIONAL  INFORMATION  
 
The additional information below does not affect the provisions in the preceding sections which are those that 
are essential to the product identity, the use of the name of the food and the safety of the food.  
 
1. OTHER QUALITY FACTORS  
 
1.1 Physical appe arance  
 
White to pale cream; free from lumps which do not break up under slight pressure.  
 
1.2 Flavour and odour  
 
Not more than slight foreign flavours and odours. The product must be free from offensive flavours and odours.  
 
2. PROCESSING AIDS  
 
Acids used for precipitation purposes:  
 
INS no.  Name  
260 Acetic acid, glacial  
270 Lactic acid, L -, D- and DL - 
330 Citric acid  
338 Orthophosphoric acid  
507 Hydrochloric acid  
513 Sulphuric acid  
For renneting enhancement purposes:  
509 Calcium chloride  
 
 
3. ADDITIONAL QUALITY FACTORS  
 
 Rennet casein  Acid casein  Caseinates  
Maximum sediment  
(scorched particles)   15 mg/25g  22.5 mg/25g  22.5 mg/25g (spray dried)  
  81.5 mg/25g (roller dried)  
 
Heavy metals  
 
The following limits apply:  
 
Metal  Maximum limit  
Copper  5 mg/kg  
Iron 20 mg/kg (50 mg/kg in roller dried caseinates)  
 
 
4.   ADDITIONAL METHODS OF ANALYSIS  
 
See CODEX STAN 234.  
  
 
 
ICS 67.100.10         DMS 1397:2016 
 
 
 
 
 
 
THE MALAWI  BUREAU OF STANDARDS           CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51: 02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorpo rate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted  permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.