Whey powder can be divided into sweet whey powder and sour whey powder according to different whey sources. Whey is a by-product produced in the production of hard cheese, semi-hard cheese, soft cheese and chymosin casein, which is called sweet whey, and its PH value is 5.9~6.6, so it is dried to make sweet whey powder. Whey made from casein by hydrochloric acid precipitation has a PH value of 4.3~4.6, which is acidic whey, and the dried whey is acidic whey powder.

According to desalting or not, it can be divided into salt-containing whey powder and desalted whey powder.

According to the separation degree of protein, it can be divided into high, medium and low protein whey powder. Low-protein whey powder (dialysis whey powder)-refers to a high lactose product without any preservatives after extracting part of protein from fresh whey; After pasteurization and drying, the content of protein is 2.0-4.0%. Uses: It can be used in feed formula to provide high-content lactose as energy source for young animals, promote the synthesis of lactic acid, provide various amino acids and trace elements, and improve the texture and taste of feed. In the food industry, high-protein whey powder, which can be used as a supplementary source of lactose, refers to fresh whey without any preservatives. After pasteurization and drying, the content of protein was11.0-14.5%. Uses: It can be used as an economic source of milk solids in dairy products, frozen food, baking, snack food, candy and other foods. Strengthen the formation of color in high temperature cooking and baking; As a substitute for high-temperature milk powder, it plays an important role in the leavening of high-quality bread.