Whey is a by-product of cheese, casein and milk protein concentrate production. There are three kinds of whey: standard whey powder, sweet whey powder and acid whey powder. The transformation of liquid whey into whey powder requires several steps: concentration, crystallization and drying. Lactose crystallization is a particularly essential step for whey drying as the non-crystalized lactose is very hygroscopic.
Forty years ago, LACTALIS Ingredients was a pioneer in developing a specific process of drying designed to better crystallize lactose. Today LACTALIS Ingredients is still a leader in this drying technique. Flowhey® by LACTALIS Ingredients is a range of free flowing whey powders that can enhance numerous applications, including: dairy products, sweetened condensed milk, chocolate, bakery and pastries, and ice cream. As the 1st whey powder manufacturer in the world, LACTALIS Ingredients provides wide assortment of whey powders to best meet customers’ needs.