Whey

Whey, also known as milk plasma, refers to the liquid that's left behind after milk has been curdled and strained during cheese or yogurt production.

Historically as part of a sweetened, curdled wine drink or a fermented drink with cream of tartar, whey was a drink commonly found in inns and coffeehouses.

Today it's used in a staggering number of commercial food manufacturing processes and comes from any type of milk, though cow's milk is most common in North America.

Whey, most commonly used as whey powder, is a great protein source for vegetarians and those with allergies to other protein sources like soy proteins.

Types of Whey

1. Sweet Whey
2. Acid or Sour Whey

Sweet Whey

The most commonly used whey in food products, sweet whey is created during the production of hard cheeses like Cheddar or Swiss.

Sweet whey is high in protein and low in fat and can easily be extracted and isolated if higher protein content is needed.

Acid Whey / Sour Whey

Acid whey, also known as sour whey or casein whey, is produced during the manufacture of acidic, softer cheeses like cottage cheese and mozzarella.

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Whey for Food Manufacturers

For most manufacturers, sweet whey is the best choice since sour whey either needs additional treatment or it will continue to become more sour as the natural aging process occurs.

As an ingredient, whey can be found in both liquid and powder form, depending on what your company's needs are.

Order Whey

When you're shopping for whey, our ingredients specialists can help you find just what you need.

And with eight strategically located warehouses around the U.S., it's easy for us to get your order to you fast (and for a great price.)

Contact us now for a quote.