Milk serum powder (derived from cow’s milk – family Bovidae)
Description
Milk serum powder is an animal-derived ingredient obtained by drying liquid whey, a by-product of milk processing generated during the production of cheese and casein. After milk coagulation, whey is separated from the curd and subjected to filtration, concentration, and drying processes in order to obtain a stable powder with a long shelf life. This transformation allows the preservation of its nutritional and functional properties while facilitating storage and handling.
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From a compositional standpoint, Milk serum powder contains lactose, whey proteins, minerals, and a small amount of fat. Whey proteins, including β-lactoglobulin and α-lactalbumin, are characterized by a high biological value and good digestibility. Lactose represents the main carbohydrate fraction and largely determines the energy content of the product.
Milk serum powder is valued for its high solubility, technological versatility, and microbiological stability. It is commonly used as a functional ingredient to improve texture, flavor, and nutritional profile in a wide range of food products. The powdered form enables precise dosing and extended shelf life, making it suitable for both industrial and artisanal applications. Its nutritional relevance is mainly associated with the supply of high-quality proteins and naturally occurring milk minerals, rather than fat content.
Classification
| Level | Classification |
|---|---|
| Origin | Animal |
| Raw material | Cow’s milk |
| Derivation | By-product of cheesemaking |
| Physical state | Powder |
Raw material characteristics
| Aspect | Description |
|---|---|
| Appearance | Fine powder |
| Color | White to cream |
| Solubility | High in water |
| Stability | Good under proper storage conditions |
| Used fraction | Liquid whey |
| Main components | Lactose, whey proteins, mineral salts |
| Allergens | Milk and milk derivatives |
Indicative average nutritional values per 100 g
| Component | Average value |
|---|---|
| Energy | 350 kcal |
| Protein | 12.0 g |
| Carbohydrates | 75.0 g |
| of which sugars (lactose) | 70.0 g |
| Fat | 1.5 g |
| Calcium | 500 mg |
| Phosphorus | 400 mg |
| Magnesium | 60 mg |
| Potassium | 1,500 mg |
Average values. Natural variability may occur depending on processing method and degree of concentration.
Note on nutritional use of the bioactive compounds present
Milk serum powder provides high-biological-value proteins containing all essential amino acids, supporting normal protein metabolism and the maintenance of muscle mass. Whey proteins may also release bioactive peptides during digestion, potentially contributing to specific physiological functions. The mineral fraction, particularly calcium and potassium, supports normal bone and muscle function. Nutritional use is widespread in foods intended for the general population and in specific formulations, with consideration given to lactose content and the presence of milk allergens.
Studies
Milk serum or whey is the part that remains after cheesemaking and is practically without salt, lactose and fat. They remain:
- Minerals such as sodium, potassium, zinc, etc.
- Vitamins A, E
- Folic acid
- Biotin
- Pantothenic acid
Whey consists of two types of protein: 20% whey and 80% casein.
It has a high biological value and is rich in microfiltered proteins that have :
- beta-lactoglobulin
- glycomacropeptides
- lactoferrin
very useful to the human body as they help the proper functioning of the pancreas and liver and lower harmful cholesterol. Intolerances aside.
Percentages of minerals in mg per 100 ml of product (1) :
