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:
Whey represents around 50 % of the dry matter of milk. It consists mainly of lactose, proteins
These properties are used in various applications such as chocolate, baby food, dairy products, bakery, ready-meals ...