Storage conditions:

720 days

Milk dry whey represents finely divided dry hygroscopic powder from white till yellow color. Taste and smell sweet, slightly sourish, without off-tastes and smells. The increased content of lactose impacts to serum sweet taste.

Dry demineralized whey milk dry whey from which the part of mineral salts is removed. The demineralized dry product differs from natural serum in the improved organoleptic characteristics, higher level of solubility and less high level of acidity. Allocate several extents of demineralization from 20 to 90%.
The product is made by pasteurization and condensation of fresh cow's milk. Further the product is homogenized and dry on raspylitelny and valtsevy sushka at emperatura 150-180 °C with the subsequent drying and sifting. 

Demineralized whey is widely used in the production of baby foods, processed cheese, confectionery, bakery products and
ice cream