Product Description

Whey is the residual liquid substance that is obtained by separating the coagulum from milk during cheesemaking. There are important components contained in whey, the most valued of which are the proteins which are highly regarded for their nutritional properties. The major whey proteins are α-lactalbumin and β-lactoglobulin. These globular proteins offer the most diverse functional benefits and have the greatest potential when used in further processed foods.

Whey protein concentrates (WPC) are products derived from whey from which the water, minerals and lactose have been removed. The process of protein concentration calls for the use of various separation techniques such as diafiltration, ultrafiltration, electrodialysis and ion-exchange technologies. WPC can be used in fluid, concentrate, or dry product form.

WPC of 35 percent protein is commonly used   as a replacement for skimmed milk, as well as a stabilizer and fat mimetic in yogurt, bakery mixes, dietetic foods, infant foods, and confections. Its water-binding properties, fat-like mouthfeel, and gelation properties are of   particular benefit when used in these further processed products.