Description
Acid whey powder is a loose powder with a creamy color and a slightly sour taste. It is produced from sweet whey using an advanced low-temperature filtration process. Whey powder is also produced from whey obtained from the production of yellow cheeses and cottage cheeses.
The composition of acid whey powder (AWP) is similar to that of sweet whey powder (SWP) , except that it has lower lactose levels, higher acidity, and increased calcium, phosphorus, and lactic acid content.
| Nutritional analysis (per 100g) | Value |
|---|---|
| Energy | 1338 kJ / 315 kcal |
| Carbohydrates | 76g |
| Protein | 11g |
| Fat | 0.75g |
| Salt | 0.75g |
The shelf life of acid whey powder is approximately 12 months. The product should be stored in a dry, clean warehouse at a maximum temperature of 25°C and a relative humidity of 75%.
Acid whey powder is mainly used to make ricotta and whey butter as a nutritional supplement. It is also used to make some food products, such as bread, crackers, sausages, cakes and ready meals. Acid whey is also found in chocolate and various confectionery products, due to its high calcium, phosphorus and lactic acid content.
In addition, AWP can also be used in the production of animal feed, due to its high nutritional value. It is a popular economical substitute for sweet whey powder in piglet feed.
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