Figure 8.1. Flow diagram for the production of whey ingredients.
Whole Milk MPC Milk
Permeate
Permeate
Powder
Casein
Cream Skim Milk
Cheese Milk
Cheese
Casein
Whey
Cheese
Whey
Whey
Permeate
Lactose
Mother Liquor
WPC
Whey Powder WPI
High Fat
WPC
MicellarCasein WPI
Separation
UF
UF
MF/UF
MF UF
Figure 8.2. Volume of whey products produced globally in 2006. The size of the bubble is proportional to the
commercial value of the product. Adapted from Affertsholt and Nielsen (2007).
3.0
MT/year (Global Production 2006)
2.5
2.0
1.5
1.0
0.5
0
Million
Whey
Powder
Lactose
(Food)
Whey
Permeate
Deminerilized
Whey
Powder
WPC 35
Lactose
(Pharma)
WPC 80 WPI
Whey Protein
Hydrolysate
β-Lactogobulin
α-Lactalbumin
Colostrum
Lactoferrin
180