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Many purposes exist for whey either in human food or in animal feeding. Nonetheless, its 94% of water content, its high salinity level and its capacity to alter easily make it hard to promote its liquid form.
On the contrary its dehydrated form offers many possibilities. Nowadays, thanks to technical progresses, one can distinguish between whey according to liquid acidity: above or below 1,8g of lactic acid for one litre.
A specific whey may be associated to a specific cheese and to a specific manufacturing step.
Sweet whey is derived from:
Whey powder is obtained by coagulating milk with rennet or enzymes of rennet. It gives flabby, gelatinous and impermeable curds. Whey is then skimmed and dried.
Sweet whey acidity ranges from 15 to 22° Dornic (around 6,5 pH).
Our sweet whey powders are spray dried, which gives powder a good flow, a low hygroscopicity, a good fluidity and a low tendency to clump.
Bakery, confectionery, ice cream, melted cheese, sauces, soups and meat-based emulsions applications.
FIT, as a dairy produce supplier, can offer you:
Source of carbohydrates
Good emulsion capacity
Texture (for bakery, dairy produce and confectionery applications)
Very good fluidity, good flow