U.S. Dairy Products > Whey Protein & Ingredients > Whey Categories

Reduced Lactose Whey

Reduced lactose wheyProduct Definition

Reduced lactose whey is obtained by the selective removal of lactose from whey. The lactose content of the dry product may not exceed 60%. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. The acidity of reduced lactose whey may be adjusted by the addition of safe and suitable pH ingredients.

Typical Composition
Protein 18.0% - 24.0%
Lactose 52.0% - 58.0%
Fat 1.0% - 4.0%
Ash 11.0% - 22.0%
Moisture 3.0% - 4.0%

Physical and Chemical Characteristics

Typical Microbiological Analysis:
Standard plate count ≤ 30,000/g
Coliform  ≤ 10/g
E. Coli Negative/g
Salmonella Negative/100g
Listeria Negative
Coaglase Positive
Staphylococci Negative

Other Characteristics:
Scorched particle content 7.5-15.0 mg
Color Cream to dark cream
Flavor Normal whey flavor


Typical recommendations are to store and ship in a cool, dry environment with temperatures of less than 27°C and relative humidity less than 65%. Use within 6 to 9 months. Check with your supplier for actual storage and specification requirements as they may vary.

Typical Applications

For dairy, meat, snack and other food products as:

  • An economical source of dairy solids
  • An alternative to sweet whey powder, when lower lactose and higher protein concentrations are desired, and the higher mineral/ash content has positive consequences

* Information on this page is for general information only. Please contact your U.S. whey products supplier for exact specifications, nutritional and functional information.