Answer
May 15, 2025 - 12:00 AM
The process to obtain WPC starts with the removal of water from pasteurised skim milk. As explained earlier, there are two major proteins in milk: casein and whey. Casein, which is the major protein, accounts for approximately 80% of the protein and whey accounts for about 20%. The following is a summary of typical method to manufacture WPC powder.
Firstly, milk is pasteurised for a short period of time and held over night. The mixture then begins the cheese making process, which produces curds and liquid whey. The liquid whey is then drained through a stainless steel screen and the remaining curd is cut. The Whey liquid is then filtered. The liquid is filtered to one-fifth its original volume, resulting in whey concentrate that is approximately 80% protein.
The final WPC is then spray-dried to achieve whey protein powder. VPA Australia WPC is processed via proprietary ultra-filtration techniques, generating un-denatured and highest quality soluble whey proteins.
Firstly, milk is pasteurised for a short period of time and held over night. The mixture then begins the cheese making process, which produces curds and liquid whey. The liquid whey is then drained through a stainless steel screen and the remaining curd is cut. The Whey liquid is then filtered. The liquid is filtered to one-fifth its original volume, resulting in whey concentrate that is approximately 80% protein.
The final WPC is then spray-dried to achieve whey protein powder. VPA Australia WPC is processed via proprietary ultra-filtration techniques, generating un-denatured and highest quality soluble whey proteins.
