1, different raw materials for production

Whey powder is made from whey, a by-product of cheese or casein production, by drying. Normal whey powder is white to light yellow in color and has milk flavor.

Milk powder is a blended food made from fresh milk or goat's milk by freezing or heating, removing almost all the water in the milk, drying and adding proper amount of vitamins and minerals.

2. Different production methods

Whey powder is a by-product obtained from the production of hard cheese, semi-hard cheese, soft cheese and rennet casein. Whey is called sweet whey, and its PH value is 5.9~6.6, so it is sweet whey powder after drying. Whey made from casein by hydrochloric acid precipitation has a PH of 4.3~4.6, which is acid whey, and whey powder is made by drying it.

Milk powder: some designs use vacuum evaporation tanks, first concentrate milk into cakes, and then dry it to make powder; Some designs are to spread the milk after initial concentration on a heated drum, peel off the branded thin milk film and then make powder. But the best way to make milk powder is the spray method invented by American Percy in 1877.

3. The main components are different

The main components of whey powder are lactose, whey protein, minerals and so on.

The main ingredients of milk powder are: protein, fat, sugar, minerals and vitamins.

Extended data:

Precautions for milk powder preservation:

1, milk powder should not be stored in the refrigerator after opening.

Many mothers believe that milk powder can be stored in the refrigerator for a long time after opening, which is not correct. Because the refrigerator is a closed, low-temperature and humid environment, there are differences in temperature and humidity inside and outside, and milk powder is extremely easy to absorb moisture. When stored in the refrigerator for a long time, it is very easy to get wet, agglomerate and deteriorate, thus affecting the drinking effect.

2, canned milk powder, be sure to cover the plastic cover after each can opening.

If Taobao guides the bagged milk powder, the mouth of the bag should be tied tightly after each use. Another trick is to find an iron can to pack the product together with the packaging bag, but be careful not to pour the milk powder directly into the bucket. I checked the relevant information and said that the bag is packed with nitrogen, and if it is poured out completely, the milk powder will be easily oxidized.

3. Milk powder may agglomerate within the specified use date.

Normal milk powder should be loose and soft. The unsealed milk powder may be affected by moisture in the air, or inevitably bring in a small amount of water droplets during the use of milk powder, which makes the milk powder moist and hygroscopic and prone to caking. I checked some information, and the caked milk powder doesn't necessarily go bad. If the caked milk powder breaks when pinched, it shows that the quality of this milk powder has not changed much.

References:

Baidu encyclopedia-milk powder

Baidu encyclopedia-whey powder