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Skimmed Milk Mowder

Whey is the soluble phase of milk, which is separated from the clot after coagulation of casein by the action of rennet or lactic bacteria. The clot contains caseins, fats, some minerals, and some vitamins, but whey contains lactose, soluble proteins or so-called whey proteins (Soluble proteins = Whey Proteins), soluble minerals, organic acids, vitamins, and enzymes
There are about 60 to 65 grams of dry matter per liter of whey, the amount of fat is 1 to 3 grams per liter, and the amount of lactose in it is about 45 to 49 grams. There are 7 grams of nitrogen and 3 to 6 grams of minerals in each liter of whey. The amount of minerals in whey depends on the type of clot produced and the acidity of the milk, as well as the type of whey production process. About 50% of the primary milk solids enters the whey and less than half enters the cheese, so the non-use of this dairy by-product means that all the costs that are used for the production of more than half of the milk components will remain idle.