Chemical and microbiological analysis of eighty percent of the whey protein concentrate

Performed analysis of scientific literature associated with whey, whey protein concentrate, production of whey, chemical composition, microbiological indicators and use. Discussed regulation of the whey protein concentrate. Research object: 25 lots of the eighty percent whey protein concentrate and 25 lots of the eighty percent whey protein concentrate with lecithin of the samples from „ X“plant. There were explored microbiological (total number of bacteria, number of thermophilic bacteria) and chemical (proteins, fats, humidity, pH, lactose) indicators. Estimated impact on storage time and temperature of the eighty percent whey protein concentrate and the eighty percent whey protein concentrate with lecithin for microbiological indicators