INGREDIENTS

Versatile Lacto-serum for Dairy Blends and Food Processing

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A balanced dairy ingredient combining lactose, whey proteins, and minerals—used for its functional and nutritional contribution in various food applications.

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Lacto-serum (also called cheese whey powder) is a dairy by-product rich in lactose and minerals, obtained from the production of casein or fresh cheese. It offers a mild flavour and consistent quality, making it ideal for blending, solids standardization, and emulsification in processed foods. With its slightly lower protein content than sweet whey, it is particularly suited for use in dry mixes, coatings, and processed dairy applications, especially where flavour masking and browning are desired.

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KEY BENEFITS

Making the Difference

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Supports solids standardization with lactose and minerals

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Offers clean dairy flavour and neutral sensory profile

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Helps with browning and emulsification in baking and sauces

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Cost-effective alternative to sweet whey or skim milk solids

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Compatible with dry blending and spray drying

Tech Specs
Tech Specs

Specifications at a glance

(Spec sheet shared via email upon request)

  • Lactose: ~65–75%
  • Protein: ~7–9%
  • Ash: 8–9%
  • Moisture: 5%
  • Texture: Fine, free-flowing powder
  • Allergens: Contains Milk
Special Status: Vegetarian | Halal | Kosher
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APPLICATIONS

Solving Everyday Challenges

Functional ingredients for health formulations
Pharmaceutical applications

Pharmaceutical applications

Balanced blends for adult wellness
Adult Nutrition

Adult Nutrition

Functional bases for savory applications
Dry soups, sauces, and seasoning powders

Dry soups, sauces, and seasoning powders

Nutritious blends for dairy beverages
Flavoured milk and malted drink bases

Flavoured milk and malted drink bases

FAQs

In case you were wondering

Not exactly. While both contain lactose and minerals, lacto-serum is often produced during casein production and may have slightly lower protein and different mineral ratios

It's popular in pharmaceutical and adult nutrition as well as processed cheese, soup powders, and cost-sensitive formulations where flavour, solids, and function matter more than protein content.
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