Dry Whey Options - Settlements Expiration Jul 2022 Trade date Tuesday 02 Aug 2022 Final Data Last Updated Invalid Date CT There is currently no settlement data for this product.
Full Answer
What is the difference between fluid whey and dry whey?
The whey is pasteurized and no preservatives have been added. Except for moisture, all the constituents of fluid whey are retained in the same relative proportion in dry whey. This product has a titratable acidity not over 0.16% on a reconstituted basis. Dry Sweet Whey shall not have a greater than 0.16% titratable acidity on a reconstituted basis.
What is the titratable acidity of dry sweet whey protein?
This product has a titratable acidity not over 0.16% on a reconstituted basis. Dry Sweet Whey shall not have a greater than 0.16% titratable acidity on a reconstituted basis. Dry Acid Whey shall have greater than 0.35% titratable acidity on a reconstituted basis.
What is the best way to dry whey?
The use of drum dryers involves a problem: it is difficult to scrape the layer of dried whey from the drum surface. A filler, such as wheat or rye bran, is therefore mixed into the whey before drying, to make the dried product easier to scrape off. Spray drying of whey, is at present, the most widely used method of drying.
What happens to whey before it is dried?
Before being dried, the whey concentrate is usually treated as mentioned above to form small lactose crystals, as this results in a non-hygroscopic product which does not go lumpy when it absorbs moisture. Acid whey from cottage cheese and casein production is difficult to dry due to its high lactic acid content.
What is an option settlement?
Options Contract Settlements. Settlement is the process for the terms of an options contract to be resolved between the relevant parties when it's exercised. Exercising can take place voluntarily if the holder chooses to exercise at some point prior to expiration, or automatically, if the contract is in the money at the point of expiration.
What is a physically settled option?
Physically settled options are those that involve the actual delivery of the underlying security they are based on. The holder of physically settled call options would therefore buy the underlying security if they were exercised, whereas the holder of physically settled put options would sell the underlying security.
Who handles the settlement of options contracts?
Although settlement is technically between the holder of options contracts and the writer of those contracts, the process is actually handled by a clearing organization. When the holder exercises, or an option is automatically exercised, it's the clearing organization that effectively resolves the contracts with the holder.
Who handles options exercise?
Whether you are exercising options you own or receiving an assignment on contracts you have written, that part of the process goes relatively unseen and is all handled by your broker.
Is a stock option cash settled?
Physically settled options tend to be American style, and most stock options are physically settled. It isn't always immediately obviously when looking at options as they are listed whether they are physically settled or cash settled, so if this aspect is important to you it's well worth checking to be absolutely sure.
Why is whey processed?
Whey must be processed as soon as possible after it is drawn from the cheese curd as its temperature and composition promote the growth of bacteria that lead to protein degradation and lactic acid formation.
What is whey protein isolate?
Whey protein isolate (WPI) containing > 92 % protein in dry matter is growing rapidly in applications such as body-building supplements – where the fat and other non-protein constituents are undesirable as well as in egg white replacements for whipped products such as meringues or as a valuable ingredient in foods and acidic fruit beverages.#N#Advances in microfiltration have drastically improved the quality and economics of product available, moving from a traditionally hot ceramic filter process to a cold organic spiral wound process in recent years.#N#Treatment of the whey retentate from a UF plant at around 35 % protein in DM can reduce the fat content of a whey protein powder from over 7% to less than 0.4 %. Microfiltration also concentrates fat globule membranes and most of the bacteria in the MF retentate, which is collected and processed separately; in some cases, this retentate is dried on the same dryer as the WPI, resulting in a high fat WPC powder. The defatted MF permeate is routed to a second UF plant for concentration; this stage also includes diafiltration.#N#As Figure 15.4 shows, the pre-treated whey is pumped to a UF plant (2) where it is concentrated to about 35 % protein in DM. The retentate is pumped to the MF plant (3), while the permeate goes to a collecting tank after RO concentration and cooling.#N#The retentate from MF treatment, which contains most of the fat and bacteria, is collected separately, and the defatted permeate is forwarded to further ultrafiltration with diafiltration (4). The resulting WPI retentate is then further concentrated using high concentration NF (35-38 % DM) and spray-dried to reduce the moisture content to a maximum of 4 % before bagging.
How much whey protein is in an evaporator?
Up to 95 % of the whey is collected as permeate and protein concentrations as high as 80-85 % (calculated on the dry matter content) can be obtained in the dried product. Typically, the evaporator is not used for protein concentrations above 60 % dry matter so as to minimize heat damage to the proteins.
How much whey protein is in a 100 kg retentate?
Example: 100 kg of whey yields approximately 17 kg of retentate and 83 kg of permeate at close to six-fold (5.88) concentration.
How to increase whey concentration?
The first step in whey concentration typically involves increasing the dry matter from around 6 % to 18 – 25 % using RO (reverse osmosis) or a combination of RO-NF (nanofiltration). Then whey can either be transported to another site for further processing ( e.g. evaporation and drying) or dried directly on site.#N#With dry matter above 25-30 %, it is more economical to use mechanical vapour recompression (MVR) evaporation to concentrate whey. Utilizing MVR in this second step to whey concentration can increase dry matter from as low as 20 % to 45 – 65 %.#N#After evaporation, the concentrate is flash cooled rapidly to 30 – 40 °C thus initiating nucleation of lactose crystals before being further cooled and stirred in specially-designed crystallization tanks. The product is held in the crystallizers for 4 – 8 hours to obtain a uniform distribution of small lactose crystals, which will give a non-hygroscopic product when spray-dried.#N#Concentrated whey is a supersaturated lactose solution and, under certain temperature and concentration conditions, the lactose can sometimes crystallize spontaneously before the whey leaves the evaporator. At concentrations above a dry matter content of 65 %, the product can become so viscous that it no longer flows. For more information on RO and Evaporators see Chapter 6, Sections 6.4 and 6.5.
What is the main constituent of whey protein?
Lactose is the main constituent of whey. There are two basic methods of recovery, depending on the raw material:
How long can whey be stored?
For short-time storage (< 8 hours), chilling to < 5 °C is usually sufficient to reduce bacterial activity. Longer periods of storage and utilization of the whey in high-quality infant formula and sports nutrition applications require pasteurization of the whey directly after the removal of fat and fines; generally, this approach is recommended in order to cater to the increasingly strict demands on product quality.
SUMMARY
The Agricultural Marketing Service (AMS) of the Department of Agriculture (USDA) is soliciting comments on its proposal to change the United States Standards for Dry Whey.
ADDRESSES
Written comments may be submitted to Duane R. Spomer, Chief, Dairy Standardization Branch, Dairy Programs, Agricultural Marketing Service, U.S. Department of Agriculture, Room 2746, South Building, Stop 0230, P.O. Box 96456, Washington, DC 20090-6456; faxed to (202) 720-2643; or e-mailed to [email protected].
SUPPLEMENTARY INFORMATION
Section 203 (c) of the Agricultural Marketing Act of 1946, as amended, directs and authorizes the Secretary of Agriculture “to develop and improve standards of quality, condition, quantity, grade, and packaging and to recommend and demonstrate such standards in order to encourage uniformity and consistency in commercial practices * * *”.
