Known for decades as an ingredient of high nutritional value, Whey is the water that remains after cheese production. It is obtained from milk that contains about 50% lactose, as well as proteins, vitamins and minerals.

The wide usage of the whey powder and its components as food ingredients for human and animal consumption has transformed this co-product in an important item for the food and animal nutrition industries.

Cargill produces whey powder from the pulverization of serum, process conducted at the Porto Ferreira plant (São Paulo State), resulting in an ingredient of differentiated quality and microbiological standards, which assures the production of foods that meet the sensory and nutritional expectations of consumers, with flexibility in cost management.    

Cargill sells the product whey powder in the whole and partially mineralized versions, with various applications in different market categories.