Whey protein concentrate (WPC) is a family of dry dairy ingredients used to add concentrated whey protein to food products. WPC is produced by removing a certain percentage of non-protein constituents from pasteurized whey derived from cheese processing. The finished WPC products available for food aid are WPC34, which contains more than 34 percent whey protein, and WPC80, which contains more than 80 percent protein. WPC is processed by physical separation techniques such as precipitation, filtration or dialysis. WPC must be pasteurized and manufactured in the U.S. from cow’s milk that was produced in the U.S. For more information on nutrition, processing, packaging and shelf life, refer to the United States Dairy Export Council Reference Manual. It is recommended that WPC be stored in cool, dry environments with temperatures of less than 80 degrees Fahrenheit and relative humidity of less than 65 percent. WPC should be used within 9 to 12 months. It is typically packaged in air tight bags containing an inner film lining including pinch top, block bottom bags, or pinch top, pinch bottom, flat tube bags. For full product specifications refer to the USDA Commodity Requirements Document for dried dairy ingredients. The appropriate Web Based Supply Chain Management (WBSCM) code should be used to order WPC34 or WPC80.