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Whey is the main by-product derived from production of Cottage, Rennet and Hard Cheese, constituting 75-80% capacity of Produced Milk. Proteins of Whey in their natural form can be used without restrain by people not tolerating Lactose (milk sugar) and allergic to milk. Base of almost all nutrients and milk substitutes for infants consists of Whey Protein Concentrates which are close to mother’s milk in their composition.

Whey is widely used mainly in Food, Confectionery, Pharmaceuticals and Bakery Industry (it influences a desired color of bread crust, prevents slack-baked cake or bread, makes a unique taste effect, provides a proper downiness).

 
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