Whey powders & lactose
Whey powder is a rich source of protein and carbohydrates. It can add value in a wide range of applications.
Sweet whey powder
Sweet whey powder is obtained by drying fresh whey that has been pasteurised. Sweet whey powder contains all the constituents of fresh whey, except moisture, in the same relative proportion.
Demineralized whey powder (from 20-90%)
Demineralized whey powder is obtained by removing a portion of the minerals from pasteurised whey. Typical levels of demineralisation are 25%, 50% and 90%. The dry product may not exceed 7% ash. Demineralised whey is produced by physical separation techniques such as precipitation, filtration or dialysis.
Delactosed whey powder
Delactosed whey powder is produced by removing lactose from the whey stream through concentrating and crystalizing followed by spray drying.
Acid whey powder
Acid whey powder is manufactured by drying fresh whey obtained from soft white cheese. Lactose content of acid whey powder is lower than sweet whey powder. Microbial fermentation lowers milk pH and changes lactose into lactic acid. As a result, acid whey has a more acidic taste compared to sweet whey.
Whey permeate
Whey permeate is a co-product of whey protein concentrate and whey protein isolate production. It is low in proteins but rich in lactose (milk sugar) and minerals. The sensory, functional and nutritional benefits of whey and milk permeates are used as cost-saving, flavour-enhancing ingredients.
Demineralised whey permeate
Demineralised whey permeate is rich in lactose and has a low mineral salts content. This results in a less salty taste making it ideal for replacing lactose or other dairy ingredients.
Milk permeate
Milk permeate is a co-product of milk protein concentrate or milk protein isolate production and ultrafiltered milk manufacturing. Milk permeate has a clean, consistent flavour.
Lactose
Lactose is the main carbohydrate component of milk which is naturally present in mammal milk. Lactose can be supplied in several types and grades to meet varying functional and nutritional needs of end-users.
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