Products derived from whey and their use in foodstuffs

摘要

A process for the manufacture of a whey protein concentrate (WPC)from whey comprises the steps of reducing the pH of the whey to a pH in the range 2.5-3.5, followed by ultrafiltration. Either acid whey or sweet whey can be used as a starting material. The process can be used to manufacture WPCs with consistent specific functional properties for use in a variety of foodstuffs. If it is desired to obtain a low fat WPC or a defatted WPC, the whey is subjected to microfiltration prior to the pH reduction step. WPCs having a protein content of the order of 80-90% by weight are obtainable.