Item
Whey Protein Concentrate 34% (WPC-34)
This whey protein concentrate is manufactured from Swiss whey and spray dried to provide an excellent source of dairy protein with characteristics only Swiss whey can provide. WPC 34% for human consumption complies with the provisions of the U.S. Federal Food, Drug and Cosmetic Act.
PHYSICAL CHARACTERISTICS
• Free flowing powder.
• Color is white to light cream.
• Flavor and odor – bland and clean
Dairy
Locations
| Location name | Address |
|---|---|
| Brewster Cheese Company | 800 Wabash Avenue South Brewster Brewster, OH 44613 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Product Specification Sheet | Brewster Cheese Company | BC Whey Protein Conc 34 from DF Ingredients.pdf | 4/21/2025 | 4/20/2028 |
| Shelf Life | Brewster Cheese Company | BC Whey Protein Conc 34 from DF Ingredients.pdf | 4/21/2025 | 4/20/2028 |
| Halal | Brewster Cheese Company | Brewster Cheese - Halal Certificate expiry 08.31.2025.pdf | 8/31/2024 | 8/31/2025 |
| EtO Statement | Brewster Cheese Company | Brewster Cheese EtO Statement 11.13.2024.pdf | 4/21/2025 | 4/21/2027 |
| Gluten | Brewster Cheese Company | Brewster Cheese Gluten-Free Statement 11.11.2024.pdf | 4/21/2025 | 4/21/2027 |
| California Prop. 65 | Brewster Cheese Company | Brewster Cheese Prop 65 Statement 11.12.2024.pdf | 4/21/2025 | 4/21/2027 |
| Safety Data Sheet (SDS) | Brewster Cheese Company | Brewster Cheese SDS - Whey Protein Powder Received 04.17.2025.pdf | 4/21/2025 | 4/20/2028 |
| Vegan/Vegetarian Statement | Brewster Cheese Company | Brewster Cheese WPC 34 Vegetarian Statement 04.17.2024.pdf | 4/21/2025 | 4/21/2027 |
| Kosher | Brewster Cheese Company | Brewster Kosher - Whey Protein Concentrate 34% Expiry 08.31.2025.pdf | 8/31/2024 | 8/31/2025 |
| WADA/NSF/NFL Statement | Brewster Cheese Company | Brewster WADA Banned Substances Statement 11.01.2024.pdf | 4/21/2025 | 4/21/2027 |
| Pasteurization Statement | Brewster Cheese Company | Brewster WPC Pasteurization Statement 05.16.2023.pdf | 5/16/2023 | 5/16/2026 |
