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