WHEY Chemische Eigenschaften,Einsatz,Produktion Methoden

Verwenden

Whey is the portion of milk remaining after coagulation and removal of curd. there are two principal types: sweet whey obtained during the making of rennet-type hard cheeses like cheddar and swiss, with a ph of approximately 6.1; and acid whey obtained during the making of acid-type cheeses such as cottage cheese, with a ph of approximately 4.4–4.6. whey is used as a source of lactose, milk solids, and whey proteins. it is used in baked goods, ice cream, and dry mixes.

WHEY Upstream-Materialien And Downstream Produkte

Upstream-Materialien

Downstream Produkte

WHEY Anbieter Lieferant Produzent Hersteller Vertrieb H?ndler.

Firmenname	Telefon	E-Mail	Land	Produktkatalog	Edge Rate
ALIBRA INGREDIENTES S.A.	--	comercial@alibra.com.br	Brazil	6	58
Ningxia Yimei Biotechnology Co., Ltd.	--	nxymry@163.com	China	6	58
Schreiber Dynamix Dairies Private Limited	--	amitabha.ray@schreiberfoods.com	India	14	58
MILKON SüT VE GIDA MAMüLLERI SANAYI VE TICARET A.S.	--	milkon@milkon.com.tr	Turkey	8	58
Bayerische Milchindustrie e.G.	--	bmi@bmi-eg.com	Germany	4	58
PT GALA NATURA KREASI	--	marketing@gnk.co.id	Indonesia	4	58
Arla Foods Ingredients Innovation Centre	--	ingredients@arlafoods.com	Denmark	6	58
Arla Foods Ingredients Felinfach Limited	--	ingredients@arlafoods.com	United Kingdom	1	58
AMOS DAIRIES LIMITED	--	amosdairieslimited@gmail.com	Uganda	6	58
Sigma-Aldrich	021-61415566 800-8193336	orderCN@merckgroup.com	China	51395	80

---

• WHEY