The by-product of cheese manufacturing is a valuable product. Not only does whey bring increased nutritional value and improved texture to food, it also improves sustainability as it recovers huge amounts of water, that would otherwise be lost.
Whey is a by-product of manufacturing of hard, semi-hard and soft cheese. It’s a valuable raw material for producing whey powder and value adding products like whey protein concentrate (WPC) and whey protein isolate (WPI).
Nutritional value and improved texture
An advanced process technology is required to produce whey products like WPC and lactose powder. Whey powder and WPC are used in a wide range of food products such as processed meat, sausages, health foods, baby food, beverages and confectionery. They bring increased nutritional value and improved texture to food products.
