Sweet whey is generated as a dilute liquid by-product of cheese making. It contains lactose, proteins and minerals. Sweet whey can be fractionated using membranes.
The most common product using this process is a liquid stream that contains at least 34% dry matter protein. The concentrated form is spray dried into a powder, often referred to as 34, or 34% whey protein concentrate (WPC).
This product is the same as WPC 34, except that it contains at least 80% dry matter protein and requires additional membranes and a technique called diafiltration.
Tetra Pak is the only company in the world that can integrate the entire cheese making process, from milk reception, to curd making, wet whey processing, drying and powder handling.
Tetra Pak supports customers with expertise and equipment in whey processing, such as protein-extraction fractionation evaporation and drying, and powder handl. Dowiedz się więcej
When drying dairy products, hot air is pumped (temperatures ranging from 160° – 205° depending on the product) into a drying chamber. Dowiedz się więcej
Our evaporation specialists knows all about efficient evaporation from vapour velocity, wetting rates and the perfect temperature to prevent harming the product Dowiedz się więcej
All common dairy processes utilize membrane filtration directly or indirectly. We offer a complete portfolio of membrane filtration systems Dowiedz się więcej
The handling of ingredients in powder form has many advantages. Powder ingredients have longer shelf life, are smaller, lighter and more convenient to transport Dowiedz się więcej
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