Whey – making foods better

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.

Whey also improves sustainability and saves money for manufacturers. Learn more about the advantages of whey in this video.

Variations of whey

The quality and type of whey from cheese manufacture is different depending on the type of cheese and control of the process. Sweet whey is manufactured from hard and semi-hard cheeses, and acid whey is produced from cottage cheese and quark. Sweet whey is less acidic and has the highest quality.

We have a specialized centre for evaporation and drying in the Netherlands and for powders in France, that can help you validate your future production line.

Read more about our Product Development Centres

Whey Insights

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Equipment for concentrating and treating whey. The proteins are turned into globules and feed back into the cheese milk to give the product a smooth mouth feel