Whey powder
(dried whey from milk; sweet whey or acid whey, food ingredient and dairy derivative)

Description

• Whey powder is obtained by removing most of the water from liquid whey, the aqueous fraction that remains after cheese or casein production from milk.

• Appears as a free-flowing, off-white to light cream powder with a characteristic milky, slightly sweet flavour (sweet whey) or more tangy taste (acid whey).

• Used as a nutrient-rich dairy ingredient (proteins + lactose + minerals) and as a functional component for flavour, colour, browning and texture in a wide range of foods.

Indicative nutritional values (per 100 g, typical sweet whey powder)

(Actual values depend on process and whether it is sweet or acid whey.)

• Energy: 350–380 kcal

• Water: ≤ 4–6 g

• Protein: 10–15 g

• Total fat: 1–3 g

  • First occurrence: SFA/MUFA/PUFA = saturated/monounsaturated/polyunsaturated fatty acids; in whey powder total fat is low, but most fatty acids are SFA from milk fat, with smaller amounts of MUFA and PUFA. In the context of a normal diet, whey powder adds little to overall fat intake, though it still contributes mainly saturated fat.

• Total carbohydrates: 70–80 g

  • Lactose: 60–75 g (main carbohydrate)

  • Minor glucose/galactose and oligosaccharides

• Dietary fibre: 0 g

• Ash (minerals): 8–11 g (mainly calcium, phosphorus, sodium, potassium, magnesium)

• Sodium: typically 300–700 mg (higher in salty/acid whey powders)

• Calcium: 400–700 mg

• Potassium: 1,500–2,000 mg

Key constituents

• Whey proteins (globular proteins):

  • β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulins, lactoferrin (in small amounts).

  • High biological value (BV), good digestibility and rich in branched-chain amino acids (BCAA).

• Lactose: main carbohydrate; contributes sweetness, browning (Maillard) and body.

• Minerals (milk salts): calcium, phosphorus (mainly as phosphates), sodium, potassium, magnesium; contribute to buffering capacity and ionic strength.

• Lipids: small amounts of milk fat, mostly saturated triglycerides and milk fat globule membrane fragments.

• Small amounts of water-soluble vitamins (B-group) depending on the process; fat-soluble vitamins mostly follow the cream phase and are lower in whey.

Production process

• Liquid whey generation:

  • Sweet whey: from rennet-coagulated cheese (e.g. hard/semi-hard cheeses), pH around 6.0–6.6.

  • Acid whey: from acid-coagulated cheese or casein (pH around 4.5–5.0).

• Clarification and separation: removal of fat, curd fines and other solids via centrifugation, filtration, screening.

• Concentration: whey is evaporated under vacuum to a syrup-like concentrate (e.g. 40–60% total solids).

• Drying:

  • spray drying (most common) to obtain a free-flowing powder;

  • sometimes followed by agglomeration/instantisation to improve dispersibility and wettability.

• Finishing & packing: cooling, sieving, metal detection, blending (standardisation) → packed in moisture-barrier bags (paper + PE, multi-layer, big bags) for industrial use.

Physical properties

• Appearance: fine to slightly granular powder, off-white to light yellow.

• Solubility: highly soluble in water, though agglomerated powders wet and dissolve more easily than non-agglomerated ones.

• Hygroscopicity: moderately hygroscopic; can cake if exposed to moisture.

• pH (10% solution): typically 5.5–6.7 for sweet whey; more acidic for acid whey.

• Bulk density: around 0.4–0.8 g/mL, depending on particle size and agglomeration.

Sensory and technological properties

• Flavour: mild dairy flavour, slightly sweet; acid whey powder tends to have a more tangy note.

• Colour: off-white/light cream, can darken with heat and storage due to Maillard reactions (lactose + proteins).

• Functional behaviour:

  • contributes body and mouthfeel in beverages, dairy products and sauces;

  • participates in browning and flavour development during baking and frying;

  • offers some emulsifying and foaming capacity due to whey proteins (weaker than dedicated emulsifiers, but helpful);

  • provides water binding and slightly increases viscosity in high-solids systems.

Food applications

• Bakery: breads, biscuits, cakes, muffins, pancakes → colour and flavour development, improved crust, added protein and dairy notes.

• Confectionery & chocolate: caramels, toffees, milk chocolate, fillings → lactose and milk solids provide sweetness, bulk and texture.

• Dairy & desserts: ice cream, yogurts, dairy drinks, puddings → body, solids and mild sweetness; cost-effective replacement for part of milk solids.

• Beverages: cocoa mixes, sports drinks, instant beverages → as a carrier for flavours and cocoa, and as a dairy base.

• Savory & snacks: soup bases, sauces, mashed potato flakes, snack coatings and seasonings → flavour enhancement and browning.

• Nutrition products (where permitted): as carbohydrate/protein source in meal replacements, oral nutritional supplements or as a base for further protein fractionation (whey protein concentrates/isolates).

Nutrition & health

• Provides high-quality protein, though at lower percentage than whey protein concentrates/isolates.

• Main carbohydrate is lactose:

  • useful energy source but may cause digestive discomfort in individuals with lactose intolerance;

  • contributes to glycaemic load, especially in large servings.

• Low in fat, but the limited fat present is mostly saturated; the contribution to overall dietary fat intake is generally small because serving sizes are moderate.

• Minerals (especially calcium, phosphorus, potassium) support bone health and electrolyte balance as part of a balanced diet.

• May be unsuitable or must be used with caution for:

  • individuals with cow’s milk allergy (due to whey proteins);

  • people with lactose intolerance, unless lactose-reduced or used in very small amounts.

Serving note: in formulations, typical inclusion levels are 2–15% of total recipe weight depending on application (e.g. small amount in bread up to higher levels in bakery mixes or confectionery fillings).

Allergens and intolerances

• Whey powder is a milk-derived ingredient and therefore a major allergen.

• Contains whey proteins, which can trigger reactions in individuals with cow’s milk protein allergy.

• High in lactose:

  • problematic for lactose-intolerant individuals, especially at higher doses;

  • low-lactose or lactose-free versions require special processing (e.g. enzymatic hydrolysis, ultrafiltration + recombination).

• May contain traces of casein and other milk fractions depending on cheesemaking and separation efficiency.

Quality and specifications (typical themes)

• Chemical/physical:

  • moisture ≤ 4–6%;

  • protein, fat, lactose, ash within specified ranges;

  • scorched particle level (indicator of overheating) within limits;

  • titratable acidity, pH;

  • solubility index, bulk density, particle size distribution.

• Microbiology:

  • low total plate count;

  • coliforms, yeasts and moulds within defined limits;

  • pathogens (e.g. Salmonella absent in 25 g).

• Contaminants:

  • residues (e.g. veterinary drugs, cleaning agents) within legal limits;

  • heavy metals (Pb, Cd, Hg, As) controlled;

  • very low foreign matter (verified via sieving, metal detection, optical sorting).

Storage and shelf-life

• Store in a cool, dry place, away from strong odours and direct sunlight.

• Recommended storage: ≤ 25 °C and relative humidity < 65%.

• Keep in tightly sealed, moisture-barrier packaging; once opened, reclose well or transfer to sealed containers to prevent caking and odour uptake.

• Typical shelf-life: 12–24 months from production, depending on process, packaging and storage; flavour and colour may slowly deteriorate (cooked/malty notes, browning) if exposed to heat and humidity.

Safety and regulatory

• Produced under GMP/HACCP, with full traceability from milk collection through cheese/whey production, concentration, drying and packing.

• Classified as a milk ingredient; not an additive.

• Must comply with regulations on microbiological criteria, contaminants (e.g. aflatoxin M1 in milk products), and labelling of milk allergen.

• Organic whey powder must meet additional requirements regarding milk origin, processing aids and cleaning agents.

Labeling

• Ingredient declaration examples:

  • “whey powder”, “sweet whey powder”, “dried whey”;

  • in some contexts, may be specified as “milk (whey powder)” to highlight allergen.

• Allergen labelling: “milk” must be clearly indicated according to local regulations.

• Nutritional or marketing claims (e.g. “source of protein”, “with milk solids”) must comply with nutrient claim rules and actual composition.

Troubleshooting

• Caking / lumping in bags or mixes

  • Cause: moisture uptake, high humidity, insufficient barrier, or incomplete cooling before packing.

  • Action: improve packaging and storage conditions; ensure proper drying and cooling; consider anti-caking approaches or agglomeration.

• Poor solubility / undissolved specks

  • Cause: non-agglomerated fine powder, high temperatures during reconstitution, insufficient mixing, or high scorched particle levels.

  • Action: use agglomerated/instantised whey powder; control water temperature; optimise mixing/shear; check supplier quality.

• Excessive browning in baked goods

  • Cause: high lactose content + high baking temperatures/time.

  • Action: reduce whey powder level, adjust sugar/baking profile, or blend with lower-lactose dairy ingredients.

• Off-flavours (cooked, oxidised, rancid)

  • Cause: prolonged storage, exposure to high temperature and humidity, or fat oxidation.

  • Action: improve storage conditions, shorten shelf-life, rotate stock (FIFO), review process (dryer inlet/outlet temperatures, oxygen exposure).

Sustainability and supply chain

• Whey powder is a key example of by-product valorisation: it turns cheesemaking whey (once a waste/effluent) into a high-value ingredient, reducing environmental burden.

• Main environmental aspects:

  • energy use for concentration and drying (opportunities for heat recovery and energy efficiency);

  • treatment of any residual whey streams and cleaning water, with BOD/COD reduction;

  • transport efficiency and packaging choice (recyclable/mono-material where feasible).

• Good supply-chain practice includes robust milk quality programs, responsible dairy farming, and strict hygiene in cheese and whey processing.

Main INCI functions (cosmetics)

• Related cosmetic ingredients:

  • Lactis Proteinum (Whey Protein), Lactose, Whey Powder (depending on nomenclature).

• Functions: skin conditioning, humectant, and sometimes film-forming or nutritive component in cosmetic and personal care products.

• Cosmetic-grade materials may require tighter specifications (microbiology, contaminants) than standard food-grade whey powder.

Conclusion

Whey powder is a versatile dairy ingredient that concentrates the soluble components of milk—whey proteins, lactose and minerals—in a stable, easily handled powder. It brings nutritional value (high-quality protein, minerals), characteristic dairy flavour and important technological functions (body, browning, texture) to bakery, confectionery, dairy, beverages and savoury products. When produced and stored under proper GMP/HACCP with suitable moisture and temperature control, whey powder is a robust, cost-effective tool for enhancing both the sensory and nutritional profile of a wide variety of foods.

Mini-glossary

• SFA/MUFA/PUFA – Saturated/monounsaturated/polyunsaturated fatty acids; in whey powder total fat is low but mainly SFA from milk fat, with smaller amounts of MUFA and PUFA.

• BV (biological value) – Indicator of how efficiently dietary protein can be used for body protein synthesis; whey proteins have high BV.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points; key systems to ensure safe, hygienic and traceable production.

• BOD/COD – Biochemical/Chemical Oxygen Demand; measures of organic load in wastewater, relevant for effluent treatment in dairy plants.

• FIFO – First In, First Out; stock rotation rule to ensure older batches are used before newer ones, reducing product ageing and waste.

References__________________________________________________________________________

Lampová B, Doskočil I, Šmíd P, Kouřimská L. Comparison of Cricket Protein Powder and Whey Protein Digestibility. Molecules. 2024 Jul 30;29(15):3598. doi: 10.3390/molecules29153598.

Abstract. With the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder. Cricket protein powder had a slightly lower protein content but higher fat content than whey protein powder. Although both contained all essential amino acids, their quantities varied. The most abundant essential amino acid was leucine in both samples. The essential amino acid index (EAAI) for cricket protein powder reached 79% when utilising crude protein for calculation. When using the amino acid sum calculation method, it increased by nearly 13%. The EAAI for whey protein was then 94% when calculated based on crude protein, with a slight increase observed when using the amino acid sum calculation method. Cricket protein exhibited a gradual increase in digestibility during intestinal digestion, reaching nearly 80%, whereas whey protein digestibility surpassed 97%. Despite the lower digestibility of cricket protein compared with whey protein, it remains sufficiently high for consideration as a valuable protein source. This study highlights the potential of cricket proteins and underscores the importance of assessing their protein content and digestibility in evaluating their nutritional value.

Candow DG, Burke NC, Smith-Palmer T, Burke DG. Effect of whey and soy protein supplementation combined with resistance training in young adults. Int J Sport Nutr Exerc Metab. 2006 Jun;16(3):233-44. doi: 10.1123/ijsnem.16.3.233. 

Abstract. The purpose was to compare changes in lean tissue mass, strength, and myofibrillar protein catabolism resulting from combining whey protein or soy protein with resistance training. Twenty-seven untrained healthy subjects (18 female, 9 male) age 18 to 35 y were randomly assigned (double blind) to supplement with whey protein (W; 1.2 g/kg body mass whey protein + 0.3 g/kg body mass sucrose power, N = 9: 6 female, 3 male), soy protein (S; 1.2 g/kg body mass soy protein + 0.3 g/kg body mass sucrose powder, N= 9: 6 female, 3 male) or placebo (P; 1.2 g/kg body mass maltodextrine + 0.3 g/kg body mass sucrose powder, N = 9: 6 female, 3 male) for 6 wk. Before and after training, measurements were taken for lean tissue mass (dual energy X-ray absorptiometry), strength (1-RM for bench press and hack squat), and an indicator of myofibrillar protein catabolism (urinary 3-methylhistidine). Results showed that protein supplementation during resistance training, independent of source, increased lean tissue mass and strength over isocaloric placebo and resistance training (P < 0.05). We conclude that young adults who supplement with protein during a structured resistance training program experience minimal beneficial effects in lean tissue mass and strength.

Dhanappriya R, Magesh H, Deccaraman M, Anbarasu K, Hari R. Whey powder: a potential anti-diarrheal agent through its biofilm formation. Pak J Biol Sci. 2014 Jan 15;17(2):220-6. doi: 10.3923/pjbs.2014.220.226.

Abstract. Whey, the natural product resulting from coagulation of milk is reported to have diverse pharmaceutical credentials. In the present investigation the anti-diarrhoeal activity of the whey powder was investigated. The Whey powder which was prepared using rennet powder and lactic acid, was studied against Magnesium sulphate-induced Diarrhea in Swiss Albino mice. Castor oil-induced enteropooling studies and in vitro biofilm-forming potentials of the whey powder were also carried out, as this is believed to contribute to the anti-diarrhoeal activities of the preparation. Anti-diarrhoeal activity was more pronounced in mice which received 250 mg kg b.wt. of whey powder when compared to those which received 500 mg kg(-1) b.wt. The percentage inhibition of total number of feces in the 250 mg kg(-1) b.wt. drug-treated group was 56.14%,whereas the animals which received 500 mg kg(-1) b.wt. of whey powder showed 37.18% inhibition. The loperamide treated animal group showed 63.81% inhibition. In castor oil induced enteropooling, the percentage inhibition of intestinal content in the 250 mg kg(-1) b.wt. drug-treated group was 61.42% against atropine-treated animal group that showed 26.24% inhibition. The whey powder also exhibited strong biofilm forming capacity with increase in concentration. The anti-diarrhoeal activity of whey preparation established herein is believed to be owing to certain active principles present in it or due to biofilm-forming capacity, which inhibits the attachment of mediators of diarrhoea to mucosal walls of the GI tract or due to interaction of diarrhoea inducing chemicals with whey peptides, which needs further investigation.

Miao M, Li S, Yang S, Yan Q, Xiang Z, Jiang Z. In Situ Galacto-Oligosaccharides Synthesis in Whey Powder Fortified Milk by a Modified β-Galactosidase and Its Effect on the Techno-Functional Characteristics of Yogurt. J Agric Food Chem. 2024 Nov 27;72(47):26431-26440. doi: 10.1021/acs.jafc.4c07162.

Abstract. In situ galacto-oligosaccharide (GOS) synthesis in milk using β-galactosidases is an effective method for developing prebiotic dairy products. However, the low lactose concentration in milk (∼4.6%, w/w) reduces the GOS yield. In this study, a modified β-galactosidase from Bacillus circulans (mBgaD-D) with enhanced transglycosylation activity at low lactose concentration was developed through directed evolution and saturation mutagenesis. The GOS yield by mBgaD-D increased from 22.8% (wild type) to 30.8% in 50 g/L lactose (phosphate buffer). Pmgut was a strong sorbitol-inducible promoter from Bacillus subtilis. The expression of mBgaD-D in B. subtilis, coupled with the Pmgut promoter, resulted in a 6.4-fold increase (compared to the P43 promoter) in extracellular enzyme activity. Additionally, adding whey powder to boost the initial lactose concentration further improved the GOS yield, which reached 43% under the optimized conditions. Combining mBgaD-D and whey powder enhanced milk sweetness, producing no sugar-added, GOS-enriched yogurt (GOSY). The GOS content in GOSY was 4.1/100 g, providing an appropriate level of sweetness and yielding a yogurt that is elastic as well as firm. GOSY also increased the population of Bifidobacterium spp. during a 24 h in vitro fecal fermentation. Thus, fortifying yogurt with mBgaD-D and whey powder can enhance its technological properties and health benefits.

Jaudzems G, Zhang F, Bolong W, Bao L, Xiao J. Chloride in Milk, Milk Powder, Whey Powder, Infant Formula, and Adult Nutritionals Potentiometric Titration: Collaborative Study, Final Action 2016.03. J AOAC Int. 2019 Mar 1;102(2):564-569. doi: 10.5740/jaoacint.18-0244. 

Abstract. Background: In September 2015, both AOAC Official Methods 2015.07 and 2015.08 single-laboratory validations (SLVs) were reviewed against Standard Method Performance Requirements® (SMPR) 2014.015 by the AOAC Stakeholder Panel for Infant Formula and Adult Nutritional (SPIFAN) Expert Review Panel (ERP). Looking at the similarity and uniqueness of the two methods, the authors agreed, as advised by the ERP, to work together to merge the two methods into one. This combined method was assigned Method 2016.03. Objective: In order to determine the repeatability and reproducibility of the AOAC First Action 2016.03 method, a collaborative study was organized. The study was divided in two parts: (Part 1) method set up and qualification of participants and (Part 2) collaborative study participation. During Part 1, each laboratory was asked to analyze two practice samples. The laboratories that provided results within a range of expected levels were qualified for Part 2, during which they analyzed 25 samples in blind duplicates. Results: The results were compared with SMPR 2014.015 established for chloride. The precision results (repeatability and reproducibility) were within the requirements stated in the SMPR. In general, the precision results (repeatability and reproducibility) were well within the limits stated in the SMPR. Repeatability ranged from 0.4 to 1.9%, in accordance with data obtained during SLV, with reported RSD of repeatability from 0.03 to 1.6%. Meanwhile, reproducibility ranged from 0.6 to 4.0%. Finally, the Horwitz ratio values were all below 1, from 0.2 to 0.9%. Conclusions: The ERP determined that the data presented met the SMPR and accordingly recommended the method to be granted Final Action status. In January 2018, the Official Methods Board approved the method as Final Action.