Acid whey is a byproduct of making acid types of dairy products including high-protein or Greek-style yogurts made with a centrifuge method. In order to concentrate the yogurt, the whey is “strained” off. While acid whey can be used in limited quantities in many applications including animal feed and fertilizer, the quantity produced by many manufacturers is difficult to manage.
- How are milk protein concentrates, casein and whey proteins connected?
- What are the common methods of beverage processing?
- Dairy Protein: When Enough Protein Is Not Enough
- As higher-protein diets...
- Why do whey and casein work better together?
- Milk is a...
- What type of milk protein concentrate (MPC) is best for high-protein shakes?
- Different Types of Proteins
- Enteral Nutrition
- Formulating with IdaPlus 1085 in Yogurt Applications
- Formulating with IdaPro® Milk Permeate Powder
- Formulating with IdaPro® Milk Protein in Cheese-Type Applications
- Formulating with IdaPro® Milk Protein in RTD Applications
- Formulating with IdaPro® Milk Protein in Yogurt Applications
- On the Farm
- Technical and Sensory properties of Milk Permeate Powder
- Technical and Sensory properties of Milk Protein
- Why does freshness and low-heat processing matter?