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. 

 

Acid Whey Powder is characterized by lower lactose content and thus the taste is more acidic than sweet. The acidity is around 4,5 pH. 

 

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, pastries, ready-cooked dishes.

 

Acid Whey Powder provided by Foodcom can be also used in the production of animal feed. The quality of our product is confirmed by GMP + Certificate. 

 

Foodcom supplies AWP in packs of 25kg, „Big Bag” 500-1000kg, or in silos/bulk.

 

Our experience and high-quality service are confirmed by the BRC Agents & Brokers certificate. 

 

The average shelf life of AWP is about 12 months.

Archival prices

Login or register to see prices chart.