Ingredient Resource Center

Dry Whey

Dry Whey is the product obtained by the removal of water from whey, while leaving all other constituents in the same relative proportions as in whey. 

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.

  • Dry Sweet Whey shall not have a greater than 0.16% titratable acidity on a reconstituted basis.
  • Dry Acid Whey shall have greater than 0.35% titratable acidity on a reconstituted basis.
  • The acidity of whey, sweet or acid, may be adjusted by the addition of safe and suitable pH-adjusting ingredients.

Dry Whey for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act. Preservatives are not permitted.

Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at dmeyer@adpi.org.

Dry Whey has a uniform color, off-white to cream and is free flowing, free from lumps that do not break up under slight pressure, and is practically free from visible dark particles.

Dry Whey has a normal whey flavor, free from
undesirable flavors, but may possess the following flavors to a slight degree: bitter, fermented, storage, and utensil; and the following to a definite degree:
feed and weedy.

Dry sweet whey: bakery products, process cheese products, frozen desserts, sauces, meat emulsions, salad dressings, beverages, confections, gravies, soups, meat products, snack foods.

Dry acid whey: bakery products, prepared dry mixes, dry blends, salad dressings, snack foods, frozen desserts (sherbets), and acid whey cheeses, i.e.. cottage cheese, cream cheese, and ricotta.

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 6 months-1 year.

Multiwall kraft bags with polyethylene inner liner or other approved closed container – i.e., “tote bins,” etc.