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Whey valorization

Microparticulation technology for whey valorization, improving cheese yield with broad applications in the food industry.

We have developed our own whey protein microparticulation technology that transforms a co-product like whey into a high-value ingredient for the food industry. This process plays a key role in whey valorization, offering both technological and sensory benefits while contributing to overall process sustainability.

Microparticulation involves subjecting a whey protein concentrate to heat treatment under mechanical stress. This produces whey protein aggregates between 0.5 and 10 μm in size—similar to fat globules—which can be reintegrated into dairy matrices as a fat substitute. The result is improved sensory quality and production efficiency.

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Technological and sensory advantages

  • Preserves nutritional value and functional properties (foaming, emulsifying, gelling).

  • Potential fat globule substitute, enabling low-fat products with creamy texture and improved flavor.

  • Increases cheese yield.

  • Enhances water retention capacity in the final product.

Our microparticulated whey offers additional advantages over the original whey it derives from:

  • Milky white color with no yellowish tones.

  • Neutral taste without typical whey off-notes.

  • Smooth, homogeneous creamy texture with no grittiness.

  • Excellent water-binding capacity.

Impact on cheese production

In cheesemaking, microparticulation provides direct benefits:

  • Improved elasticity and creamy mouthfeel.

  • Enhanced flavor perception and creaminess.

  • Higher yield through increased protein concentration.

Our equipment is designed to adapt to various production volumes, offering compact, cost-effective, and sustainable solutions.

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    Perinox has a certified quality management system, in accordance with the ISO 9001 standard by Bureau Veritas.

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