Traditionally, whey was regarded as a useless by-product of cheese production. Now, thanks to the development of industrial methods like centrifugation, filtering and spray drying, it has become possible to produce a variety of very pure whey derived powders. They can be made efficiently on a large scale for use in applications requiring very high levels of food safety. All this, combined with a deeper understanding of its nutritional value, means that whey is today regarded as an equally high-value ingredient as the curds.
Mammen Dairies, a leading cheese producer, has partnered with Tetra Pak to implement a reverse osmosis membrane filtration system to efficiently concentrate whey protein from cheese production. This valuable by-product is now being transformed into a key ingredient for infant formula and sports nutrition drinks.