Ramak’s sour whey powder, a by-product of cream cheese production, is crafted through microbial fermentation and spray drying, preserving its rich protein, mineral, and lactose content. With a minimum acidity of 0.35% and a pH of around 4.7, it offers a distinct sweet-sour flavor ideal for dairy, baked goods, and snacks. Its high solubility and uniform texture ensure consistent quality across various food applications.
This powder enhances texture and taste in products like cheeses, biscuits, soups, and baby food, while also serving health-conscious and animal feed industries. Its long shelf life and stable composition make it a cost-effective, versatile ingredient. Produced under strict standards, it guarantees nutritional value and reliability for industrial use.
Sour whey powder (acidic method) is a by-product of cream cheese production, as it is the result of acidification of milk. During microbial fermentation, the milk’s pH decreases and yields fresh, sweet cheese. The whey is then turned into powder using a spray dryer. Following the Iranian national standard, the titratable acidity of dry sour whey, expressed as lactic acid, is a minimum of 0.35%. Derived from sour whey, this powder contains significant amounts of lactose, protein, and minerals. Ramak’s sour whey powder is produced through the spray drying process, which contributes to the conversion of lactose into lactic acid. The lactose content in sour whey is lower compared to sweet whey powder. It also has higher acidity and, of course, a more pronounced acidic taste.
Ramak’s sour whey powder has a minimum acidity of 0.35% and a pH of approximately 4.7, giving it a more sour and acidic taste compared to sweet whey powder. It is rich in protein and minerals such as calcium and has a lower lactose content, making it suitable for specialized dietary uses.
Ramak’s dry sour whey is available in 25-kilogram dual-layer paper-plastic laminate bags. The composite outer layer provides strong protection and durability, while the inner polyethylene layer ensures a secure, moisture-resistant seal, making this packaging ideal for preserving quality and freshness.
This product should be stored at ambient temperatures below 27°C (81°F) and relative humidity under 65%. The storage area must be odor-free and away from direct sunlight as well. After opening, the powder should be stored in an airtight container to prevent moisture and contamination. Ramak’s sour whey powder’s shelf life is 24 months.
Sour whey powder is used in various industries, including dairy and meat products, beverages, baby food, health-conscious goods, frozen desserts, baked goods, pastries, ready-to-eat meals, chocolate, biscuits, animal feed, and different snacks. Its unique properties make it a versatile ingredient in a variety of industrial formulations and products.
Ramak’s professional research and development team uses cutting-edge technologies to optimize quality and production processes, ensuring that the final product is carefully tailored to meet market demands.
The powder is packaged in multi-layered bags with a polyethylene lining. This inner layer protects against microbial contamination, air, and moisture, preserving all the product traits over time.
Ramak’s sour whey is readily available for large-scale industrial use and mass production. This ensures a consistent supply for manufacturers, eliminating concerns about shortages or supply chain disruptions.
Ramak’s sour whey powder is produced under stringent industrial standards, guaranteeing the preservation of the product’s nutritional value and quality throughout all stages of production and distribution.
This product offers excellent quality in every batch. Due to precise drying and packaging processes, its chemical and physical properties are well maintained. This results in minimal changes in taste and quality over time.
Due to the spray drying process, this powder does not require refrigeration and can be stored at room temperature. This reduces energy costs and saves valuable storage space, making it particularly suitable for industries with limited warehouse capacity.
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