Whey dry demineralized, DSTU 4552:2006, domestic market, export, Sumy region.

Dry demineralized whey - a product obtained as a result of drying curd, cheese or casein whey from which minerals are previously removed. The level of demineralization can be from 30 to 90%, carried out using ion exchange, electrodialysis or nanofiltration.
The whey has a sweet-salty taste, sour, without extraneous tastes and smells. It is a finely dispersed powder, the presence of lumps is allowed, which easily crumbles under mechanical impact. The color is from white to yellow. Fields of application: confectionery industry and bakery industry (gives the dough great splendor, improves taste qualities, ideal distribution of fat in the mass); , viscosity, increased nutritional value, prevention of blueness, provides a creamier structure, helps to lower the freezing point of ice cream); meat industry (helps to improve the consistency, increases the viscosity of minced meat, prevents the release of fat from the emulsion, improves the color of finished meat clear products); brewing industry (used as an enzyme activator in the preparation of beer wort); stabilizers, thickeners and other foodadditives (whey proteins of whey have the property of binding water, forming viscous solutions); (when preparing special drinks based on milk whey); cosmetic industry;fodder for agricultural animals.
Type of packaging: Bags of 15-25 kg.