Whey & Lactose

Whey and lactose are co-products of cheese making, which means their availability tracks that sector rather than standing independent of it. Buyers should expect contracted rather than spot supply.

Whey is graded by protein content into genuinely different products: lower-protein concentrates serve bakery, confectionery and nutrition as functional and economic ingredients; higher-protein concentrates and isolates serve sports nutrition and clinical formulation where the protein is the product. Fat, lactose, solubility and flavour are the parameters that decide acceptance, and flavour is the one most often omitted.

Lactose is specified by grade and mesh. Food and pharmaceutical grades are not interchangeable, and monohydrate and anhydrous forms behave differently in a formulation.