Dried cheese whey

It is a product made on milk whey basis, which is obtained by drying it on spray-type drying installation.

Areas of use

  • Confectionary and baking industry
  • Dairy industry
  • Oil and fat industry
  • Meat industry
  • Feed mill industry

Organoleptic parameters

Appearance and consistency Fine powder, allowed lumps easily scattered at mechanical influence
Colour From white to light-yellow colour
Flavor and smell Typical to milk whey, sweetish, saltish, sourish

Physical and chemical parameters

Moisture content, %, no more 5
Protein content, %, no less  12
Lactose content, %, no less 70
Acidity, T °, no more 13 (in practice 5-10)
Index of solubility, cm3 dry residue, no more 0,6


Multi-layer paper bag with polyethylene liner, 25 kg

Shelf life and storage conditions

At temperature no more + 20 ° C and relative humidity no more 85% – 12 months

The product is manufactured and corresponds to GOST R 53492-2009