Whey is a by-product of cheese or casein production. There are 3 kinds of whey, depending on the coagulation method used and the type of cheese: standard, sweet or acid whey. The transformation of liquid whey into whey powder requires several steps: concentration, crystallization and drying. Lactose crystallization is an essential step in obtaining high-quality whey.
Processed in our various sites in Europe, the UK, Turkey and the USA, we offer a range of whey origins to best meet customer demand.
Pioneer in whey drying since the 70s, LACTALIS Ingredients has developed a unique technology to optimize crystallization of the lactose contained in whey. 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.
