A natural richness

Lactose, proteins and minerals

Whey is the remaining liquid after milk has been curdled to make cheese (the solid part is known as curds).

10 l of milk = 1 kg of cheese
                      = 9 l of whey = 600 g whey powder

Depending on the cheese, we can obtain different qualities of whey: 

• Sweet whey from production of pressed cooked cheeses (such as Emmental or Comté)
• Acid whey from production of soft or fresh cheeses.

Whey represents around 50 % of the dry matter of milk. It consists mainly of lactose, proteins
and minerals.

As well as being rich in nutritional elements such as lactose, high nutritional value proteins and vitamines, whey is also known for its numerous functional properties like solubility, gelation, emulsification ...

These properties are used in various applications such as chocolate, baby food, dairy products, bakery, ready-meals ...

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70170 Port-sur-Saône
France

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