Whey Products

Deproteinized Whey

Deproteinized Whey Powder is manufactured from fresh sweet dairy whey under controlled processing conditions.

Typical Applications

Deproteinized Whey can be used as a replacement for sweet dairy whey in bakery, confectionery, desserts and sauces, among other food applications.

Deproteinized Whey Technical Sheet


Sweet Whey Powder

Sweet whey powder is obtained by drying fresh, pasteurized sweet whey, which is derived during the manufacture of cheeses.  It contains all the constituents of fresh whey, except moisture, in the same relative proportion.

Typical Applications

  • For bakery, confectionery, frozen desserts, sauces, soups, and other food products as:
  • An economical source of dairy solids.
  • A color enhancer during high-temperature cooking and baking
  • A source of high-heat processed dairy solids, which yields good loaf volume in breads

Sweet Whey Powder Technical Sheet


Whey Permeate

Whey permeate is obtained by removing protein, some minerals and lactose from whey. The separation is accomplished by ultrafiltration and diafiltration.  It is a source of dairy solids that can be used in food and feed applications.

Typical Applications


  • As a replacement of other dairy solids, such as sweet whey powder or lactose.
  • In bakery, to improve the browning, appearance, flavor and texture of finished products.  It also helps reducing the level of sweeteners, such as sucrose or corn syrups, in bread production.


         It is mainly used in the swine industry, but can also be incorporated into calves, pets, and poultry rations.

Whey Permeate Technical Sheet


Whey Protein Concentrate

Whey protein concentrate (WPC) is obtained by removing non-protein constituents from pasteurized whey, in order to obtain a finished product which contains more than 34% protein for WPC 34 and more than 80% protein for WPC 80. WPC is produced by physical separation techniques such as precipitation, filtration or dialysis.

Typical Applications

In dairy, bakery, snack, confectionery, and other food products as follows:

WPC 34

  • An economical source of dairy solids.
  • A partial replacement for skim milk powder, which provides similar concentrations of lactose and similar concentrations but different types of protein and minerals/ash.
  • A source of protein, soluble in acidic solutions.

WPC 80

  • A concentrated source of highly nutritional protein used for supplementation.
  • A source of high quality, soluble protein.
  • A source of protein with good emulsifying, fat binding and thickening properties.

Whey Protein Concentrate Technical Sheet