Dry Curd Whey

Store at a positive temperature not exceeding +20 °C and relative air humidity not exceeding 80%.

After opening the package, the semi-finished product is stored for no more than 2 weeks (at a relative air humidity of no more than 80% and a temperature of no higher than 18 °C).

Dry curd whey is intended for use in food production, in the manufacture of food products (baking pancakes, making bakery and confectionery products, preparing drinks, etc.)

Directions for use: The serum is used in dry or reconstituted form in accordance with the recipes for the type of product being manufactured.

Reconstituted whey is obtained by dissolving dry whey in drinking water. To do this, 3-5 parts water at 28-38°C are added to 1 part dry whey, stirring the mixture until the dry whey is completely dissolved. The mixture is then brought to the required dry matter concentration by adding the required amount of drinking water. Storage of reconstituted serum at a temperature of (4±2) °C should not exceed 6 hours. Preparation method: For 1 liter of drinking milk, 8-9 tablespoons of powdered milk is sufficient. First, stir the powdered milk in a small amount of drinking water at 30-40°C. Then gradually add drinking water to make 1 liter, stirring constantly, and bring to a boil.