Permeates

What is permeates?

Milk permeate and whey permeate are both byproducts of dairy processing.

Milk permeate is the liquid portion of milk that is left behind after the milk is filtered and contains lactose, minerals, and some vitamins. It is often used as an ingredient in food products as a source of lactose or to adjust the level of solids in a formulation. That is a byproduct of milk processing and is sometimes used as an ingredient in food and beverage products for its flavor and functional properties.

Whey permeate is a byproduct of the processing of whey, which is the liquid that remains after milk has been curdled and strained during the cheese-making process. Whey permeate is produced by ultrafiltration of whey to remove proteins and other solids. It is also a source of lactose, minerals, and vitamins and is often used as an ingredient in food products. Whey permeate can also be used as a source of lactose for the production of ethanol, as well as in animal feed.

Where is permeates used?

Permeates are used in various food and beverage applications as a source of lactose, minerals, and vitamins. They are commonly added to baked goods, beverages, dairy products, and confectionery items.

Permeates can be used as a partial or complete replacement for other sweeteners, such as sugar, in food and beverage formulations. They can also be used to enhance the nutritional value of a product, as they contain essential minerals like calcium, magnesium, and potassium.

Permeates are also used in animal feed as a source of nutrients. In addition, permeates can be further processed to obtain lactose and minerals for use in other applications, such as infant formula, pharmaceuticals, and cosmetics.