Ingredient Resource Center

Whey Permeate

Also known as: Dairy Products Solids and Dairy Permeate.

Whey Permeate (also known as Dairy Products Solid or Dairy Permeate) is produced by the removal of protein and other solids from whey resulting in a product with a high concentration of lactose. Removal of the dairy constituents is accomplished by physical separation techniques such as filtration and diafiltration. The acidity of Dairy Permeate may be adjusted by the addition of safe and suitable pH adjusting ingredients. 

Whey (Dairy) Permeate, which meets the definition of Dairy Product Solids, is GRAS approved, and complies with all provisions of the U.S. Federal Food, Drug and Cosmetic Act.

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.

Whey Permeate is characterized by its white to cream color with a bland, clean flavor.

May be used as a direct replacement of other dairy solids in many food applications, including: bakery products and pizza crust dough; confectionary products; as a replacement for sucrose or corn syrups; to reduce the level of salt in formulated products; and for fermentation.

Milk/Whey Permeate may also be used to standardize Skim Milk Powder or Whole Milk Powder. 

Permeate can be a source of lactose and minerals required for the development of nutritional products for the feed sector – especially for baby animals.

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 9 months-1 year.

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

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