Acid Whey Powder
Acid Whey Powder (AWP) is a by-product of cheese or acid casein production. It is produced by drying fresh whey obtained from soft white cheese. With the use of microbial fermentation, milk pH becomes lower and lactose is changed into lactic acid.
The composition of Acid Whey Powder is similar to that of Sweet Whey Powder except it has a lower level of lactose, higher titratable acidity, and increased content of calcium, phosphorus, and lactic acid.
Due to lower lactose content, the taste is more acidic than sweet. The acidity is around 4,5 pH. The product is a loose powder of cream color and slightly acidic flavor.
Alternative names: AWP, acid casein byproduct.
The shelf life of Acid Whey Powder is about 12 months. The product should be stored in a dry, clean warehouse with a max. temperature of 25 °C and relative humidity max. 75%.
Foodcom supplies its Business Partners with Acid Whey Powder in 25 kg bags, Big Bags or in bulk/silos.
Acid Whey Powder is mainly used for ricotta and whey butter production. It is also used as an ingredient in many processed foods e.g., bread, crackers, meats, pastries, and ready-cooked dishes. Acid Whey Powder is also found in chocolate and confectionery products.
Product offered by Foodcom can also be used for the production of animal feed. It is a popular economic substitute for sweet whey powder in piglet feed. Acid whey powder is also used in low pH milk replacers.
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