Whey powders of improved taste

摘要

The invention refers to whey powder and whey permeate powder containing at least 60% by weight of beta -lactose, to a process for producing such powder by (i) adjusting the pH of whey and whey permeate respectively to a value of about 5.5 to 9.5, (ii) optionally partially demineralizing the product obtained in step (i), and (iii) drying the product of step (ii) before crystallization takes place, to the use of such powder in food applications and to products especially confectionery and chocolate made by the use of such powder.