Whey is a collective term referring to the serum or watery part of milk that remains after coagulation, which occurs primarily in the production of cheese and cottage cheese. The composition of whey varies considerably, depending on the milk source and the manufacturing process involved. But in general, whey is rich in lactose (milk sugar), minerals, vitamins and “whey proteins.”
Grade "A" dry milk product must be produced with Grade "A" milk in a Grade "A" plant. All other parameters for Grade "A" products are the same as "Extra Grade."
Natural, functional and high in nutrition, whey is the ingredient of choice for product developers. Whey ingredients have applications in baked goods, beverages, confections, dairy foods, meat products, salad dressings, nutraceuticals, sauces and soups—with new uses continuously being identified.
Functional Properties of Whey Products
Product |
Functional Properties |
Whey Powders |
Color & flavor development
Solids
Dispersible
Non-hygroscopic
Demineralized |
Sweet Whey |
Dairy flavor & solids
Solubility
Dispersible
Low viscosity |
WPC-34 |
High protein level/nutritious
Emulsification
Solubility
Low viscosity
Color & flavor development |
WPC-80 |
High protein level/nutritious
Emulsification
Whipping
Fat binding
Solubility
Heat setting/gelling
Water binding
Solubility |
Whey Protein Isolates |
High protein level/nutritious
Emulsification
Whipping
Fat binding
Solubility
Heat setting/gelling
Water binding |
Demineralized Whey Proteins |
Good source of nutritionally balanced whey and lactose
Low mineral content
Versatile Functionality |
Bioactive Proteins |
Stimulate growth of bifidus bacteria
Reduce cholesterol
Enhance iron transport
Antibacterial properties |
Lactose |
Moisture retention
Texture agent
Carrier flow agent
Color & flavor retention
Browning agent and flavor developers
Non-hydroscopic
Pancoating
Dispersible
Excipient |
Reduced Lactose Whey |
Dairy flavor & solids
Dispersible |