Dry acid whey is an off-white to cream-colored product with a slightly acidic whey flavor. It is manufactured by removing a substantial portion of the water from fresh acid whey (which is whey separated from the production of cheeses, e.g., cottage and ricotta). The whey is pasteurized and no preservatives have been added. Except for moisture, all the constituents of fluid whey are retained in the same relative proportion in dry whey. This product has a titratable acidity of 0.35% or higher on a reconstituted basis.
Grade "A" product must be produced with Grade "A" milk in a Grade "A" plant.
All other parameters for Grade "A" products are the same as "Extra Grade."
Click here for a list of ADPI members that manufacture dry whey.
View a general specification sheet for this product.
Note to ADPI Members: Product Standard Sheets and Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website.