Dry reduced-lactose whey is a cream to dark cream-colored product with a normal whey flavor. It is manufactured by drying whey that has been treated to remove a portion of the lactose. The lactose content of the dry product is less than 60%. Lactose is removed by physical separation techniques such as precipitation, filtration or dialysis. Safe and suitable pH-adjusting ingredients may be used to adjust the acidity of reduced-lactose whey.

Click here for a list of ADPI members that manufacture reduced lactose whey.

View a general specification sheet for this product.

Note to ADPI Members: Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website. This link is only visible upon successful "login" to the ADPI website.