Whey Concentrate is a homogenous, viscous liquid of creamy or light-yellow color. It has a typical delicate sweet taste of the cheese whey with no foreign odors. Liquid whey concentrate is a by-product of cheese manufacture and is produced through ultrafiltration of fresh whey and partial evaporation of water. LWC contains 24% dry matter.
Liquid whey concentrate is usually used as an additive to both animal feed and food products such as yogurts, fresh cheeses, sweeteners, sports nutrition, confectionery, and baked goods.
Using liquid whey concentrate is an alternative to dry powders, as it lowers milk consumption and increases the content of solids. Using liquid whey concentrate in cheeses and yogurts reduces their hardness and allows enhanced smoothness.
Fat content – >0.4%
Dry matter – 24%
Acidity, pH value – 6.1 – 6.5%
Lactose – <12%
Protein – >2.5%
Inhibitors – absent
The product is stored at a temperature between 2ᵒC and 6ᵒC.
Packaging and transportation
The trucks are only used for food transport, in clean, suitable containers by prevention of contamination. A cleaning certificate of immediately previous cleaning (max. 48 h) is to present to the recipient plant. Delivery takes place in a maximum temperature of 6ᵒC.
Transport containers that are in contract with the raw material, do not impair the quality of the raw material. They are in accordance with the current legal requirements for food, especially the Regulation (EC) No 1935/2004.
Why choose Foodcom as a European Dairy Provider?
Our best service is confirmed by the BRC Agents & Brokers certificate.
Our great team of Sales Support will help our Traders conduct the contract and business deals in a smooth and efficient way to ensure the best quality service to all our Business Partners. Our logistics team will take care of transportation and the financial department will be responsible for all matters connected with the financial part of the deal.