Photo Credit: US Dairy Export Council
Dry Whey is an off-white to cream-colored product with a normal whey flavor. It is manufactured by removing a substantial portion of water from fresh sweet whey (which is whey separated from the production of cheeses, e.g., cheddar and swiss). 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.
Click here for a list of ADPI members that manufacture dry whey.
View ADPI Dry Whey Standards Sheet
Note to ADPI Members: Product Standard Sheets and Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website.
The American Dairy Product Institute is pleased to
provide this interactive database of all ADPI members.
ADPI members include companies that span the globe and operate in virtually every sector of the manufactured dairy products industry.
Search the ADPI global community of members to:
To notify us of a change to your current listing, click here.