Microparticulation of whey protein

Whey proteins are used in a wide variety of food products for their functional properties and high nutritional value. The discovery of microparticulation has opened up new opportunities for food producers all over the world.

Microparticulated whey proteins behave like fats and can be used as fat substitutes in dairy products such as cheese, desserts, yoghurt and ice cream. The microparticulated proteins considerably improve texture and taste in low-fat cheese production.
 
Using microparticulated proteins will further boost the expanding low-fat dairy product segment and bring down the cost of producing traditional cheeses.

Roughly 90 % of the milk used in cheese-making is collected as sweet whey and some as salt whey. The degree of whey processing depends on how the whey is to be used.

You need an advanced process technology when producing whey products such as WPC (whey protein concentrate), whey powder and lactose.