Dry demyrized whey

Dry whey is a product obtained by drying cheese, curd or casein whey, which are by-products of milk processing. Whey is produced from raw materials that have not undergone genetic changes. Whey has a sweet-salty taste, sour, without foreign flavors and odors. It is a finely dispersed powder, the presence of lumps is allowed, which easily crumble under mechanical influence. Color from white to yellow. Areas of application: confectionery industry and bakery industry (gives great fluffiness to the dough, improves taste, ideal distribution of fat in the mass); , viscosity, increase nutritional value, prevent blue-resis, gives a creamier structure, helps lower the freezing point of ice cream); meat industry (helps improve consistency, increases the viscosity of minced meat, prevents the separation of fat from the emulsion, improves the color of finished meat products); brewing industry (used as an enzyme activator in the preparation of beer wort); stabilizers, thickeners and other food additives (whey proteins have the property of binding water, forming viscous solutions); (in the preparation of special drinks based on whey); cosmetic industry; feed for farm animals. Type of packaging: Bags of 15-25 kg.