DESCRIPTION

Whey is the liquid obtained by separating the coagulum from milk, cream, and/or skim milk in cheese making. Whey obtained from the process in which a significant amount of lactose is converted to lactic acid or obtained from the curd formed by direct acidification of milk is known as Acid-Type Whey. Whey obtained from the process in which there is insignificant conversion of lactose to lactic acid is known as Sweet-Type Whey. The acidity of Whey may be adjusted by the addition of safe and suitable pH-adjusting ingredients. The final product is pasteurized and is available as a liquid or dry product.