Condensed whey - cheese and curd – is produced with a solids content of 40 and 60%. The condensed whey with the solids content of 60% may be stored for a longer period. The condensed whey with the content of 40% of solids is more fluid that allows transporting it by car and to pump via pipelines.

Condensed whey obtained from cheese or curd whey is to be used in the production of dairy products, confectionery industry as well as for feeding.

For the production of condensed whey the fresh cheese and curd whey free of foreign additives is used.

Whey is pre-purified from fat and casein dust, pasteurized at the temperature of 72 °С with ageing of 15 seconds. Concentration is carried out in a vacuum evaporator at the temperature 50-65 °С that excludes lactose caramelization. Finish of the concentration process is determined by density: whey with the solids content of 60% -1280-1300 mg/m3, for 40% - 1140-1170 mg/m3. Whey is thick with reduced fluidity and is tended to gel formation. If stored at low temperatures, lactose crystals precipitate in the condensed whey making it difficult to process.

Whey Storage:

  • With the content of 60% of solids – in places with relative humidity of not more than 85% at the temperature from -2 to + 5 °С not more than 2 months; at the temperature from -10 to -3 °С up to 6 months.
  • With the content of 40% of solids - at the temperature not higher than + 8 °С not more than 10 days. Storage period in industrial tank - no more than 72 hours.


Organoleptic properties of the condensed whey - thick fluid liquid, clean, slightly bitter-salty, slight taste of acid whey - for cheese whey and pure acid whey taste - for curd whey.

The acidity of the finished product depending on the solids content - not more than 2600Т - for cheese whey and 550-7000Т - for curd whey.

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