Whey is a valuable product that is in high demand. This is because whey contains proteins that can be concentrated and isolated to create ingredients for a wide variety of value-added products.
Containing 0.8 percent protein, 4.5 percent lactose and 0.2 percent minerals and salts, whey is fractionated into different products by means of membrane filtration.
Whey comes in two forms: sweet whey – the by-product of cheese coagulated using rennet – and acid whey, also known as sour whey, which is left over from cheese coagulated using acid. Sweet and sour whey both contain whey protein.
Whey is a valuable product that is in high demand. This is because whey contains proteins that can be concentrated and isolated to create ingredients for a wide variety of value-added products.
Containing 0.8 percent protein, 4.5 percent lactose and 0.2 percent minerals and salts, whey is fractionated into different products by means of membrane filtration.
Whey comes in two forms: sweet whey – the by-product of cheese coagulated using rennet – and acid whey, also known as sour whey, which is left over from cheese coagulated using acid. Sweet and sour whey both contain whey protein.
Concentration of total solids
Whey protein concentrate and isolate (WPC and WPI)
Water recovery
Precise control
Bacteria and spore removal
Useful concentration step