The Classfication of Whey Powder

   Whey is a natural by-product of dairy enterprises to take advantage from the milk production of cheese, it is liquid, the whey drying after the whey powder, whey powder, whey protein is very low, usuallythan ten per cent, less than 30 per cent. Whey prices are very low. Whey is left behind after the the bodiless milk were extracted casein to the manufacture of dry bribe or casein solution. The main ingredients are lactose, whey protein, minerals, has a high nutritional value.
Whey powder, refining, processing, drying liquid whey to create - in its natural form - it becomes a low-fat, low lactose, high concentrated protein supplement. Whey powder forms, some more than others, the processing of high-protein. You can buy tasteless whey powder, and most species in some seasoning or other forms.
The classification of whey powder:Sweet whey powder: After pasteurization, desalination, evaporation concentrated and spray dried. Mainly used in food industry, especially in baking, confectionery and dairy industries. Appearance are light in color, no agglomeration (if any slight agglomeration can also be a slight grind on), there is no non-whey taste and odor. The modified whey powder: remove protein from whey through the enrichment process to separate the system. White or light cream crystalline products, with a mild sweet taste, it can be anhydrous, with one molecule of water of crystallization or a mixture of both. n whey protein too: from pasteurized whey fully remove non-protein components of the final dry product contains more than 34% protein whey products

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