Acid Whey Powder (AWP) is a by-product of cheese or acid casein production. It is produced by drying fresh whey obtained from soft white cheese. With the use of microbial fermentation, milk pH becomes lower and lactose is changed into lactic acid.
Acid Whey Powder is characterized by lower lactose content and thus the taste is more acidic than sweet. The acidity is around 4,5 pH. The product is a loose powder of cream color and slightly acidic flavor.
Acid Whey Powder is mainly used for ricotta and whey butter production. It is also used as an ingredient in many processed foods e.g., bread, crackers, meats, pastries, ready-cooked dishes. Acid Whey Powder is also found in chocolate and confectionery products.
Acid Whey Powder provided by Foodcom can also be used in the production of animal feed. It is a popular economical substitute for Sweet Whey Powder in piglet feed. Acid Whey powder is also used in low-pH milk replacers.
The composition of Acid Whey Powder is similar to that of Sweet Whey Powder except it has a lower level of lactose, higher titratable acidity, and increased content of calcium, phosphorus, and lactic acid.
The average shelf life of AWP is about 12 months. The product should be stored in a dry, clean warehouse with a max. temperature of 25 °C and relative humidity max. 75%.
Foodcom supplies AWP in packs of 25 kg, „Big Bag” 500-1000 kg, or in silos/bulk.
Why choose Foodcom as a European Dairy Provider?
The quality of our product is confirmed by GMP+ Certificate.
The quality of Foodcom S.A. service is confirmed by 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. 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.