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Dry demineralized whey -milk whey, from which some of the mineral salts have been removed. The demineralized dry product differs from natural by improved organoleptic characteristics, higher solubility and less acidity. There are several degrees of demineralization from 20 to 90%. Application: in the confectionery and bakery industry, in the dairy industry, in the meat processing industry, in the fat and oil industry, for the production of sports nutrition, etc.