Dairy Ingredients for Food Processing

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