Bulk Sweet Whey Powder for Food & Feed Manufacturers

Sweet Whey Powder (SWP) is the spray-dried by-product of rennet-coagulated cheese production. Typical composition: 11–14% protein, 65–75% lactose, max 2% fat, approx. 8% minerals. The "sweet" name distinguishes it from acid whey (pH 4.5–5.0) from quark and cottage cheese production.

Minimum order is 1 × 25 kg bag. No complex entry requirements — order a single bag for product testing before scaling. Volume pricing from 500 kg.

Standard price is €2.95/kg (€73.75 per 25 kg bag), excl. VAT and shipping. Pallet and truck-load quantities attract lower per-kg pricing. Contact us for a volume quote.

Yes. We ship to all EU member states and selected non-EU countries (UK, CH, NO) via DSV road freight. Delivery cost depends on destination and order volume — check the product page for your country.

Indicative transit times: 1–2 business days to Germany, Czechia, Slovakia, Hungary; 2–3 days to Austria, Netherlands, Belgium; 3–5 days to France, Italy, Spain, Scandinavia. Orders before 12:00 CET processed same day.

EU food-grade (EC 853/2004). Halal and Kosher certifications available on request for specific batches. GMP manufacturing applies at production level. Please indicate certification requirements at time of order.

Every order includes: Certificate of Analysis (CoA), Certificate of Origin (CoO), product specification sheet and allergen declaration. MSDS, Halal and Kosher certificates available on request.

Typically 11–14% crude protein (N×6.38). Significantly lower than WPC 35 (min 35%) or WPC 80 (min 80%). SWP value lies mainly in lactose content, functional properties and cost efficiency — not as a primary protein source.

Yes. SWP is extensively used in piglet and calf milk replacers, poultry starter feeds and aquaculture. Lactose provides highly digestible, rapidly available energy. Ensure you order the appropriate grade (food-grade or feed-grade) for your regulatory context.

Store in a cool, dry place at max 25°C and relative humidity below 65%. Protect from direct sunlight and strong odours. Shelf life is 24 months from production date in original sealed packaging.

No. SWP is the raw, dried whey liquid — not processed further. WPC (35, 80) undergoes ultrafiltration to reduce lactose and increase the protein fraction. SWP contains much more lactose and less protein than any WPC grade.

Yes. SWP contributes to MSNF balance, body and texture development, and provides mild sweetness from lactose. Also influences freezing point. Typical usage: 2–5% in the ice cream mix.

No. SWP contains 65–75% lactose — one of the highest levels among dairy ingredients. Not suitable for lactose-intolerant consumers. For lactose-free segments, consider our Lactose-Free SMP or FCMP ranges.

Contains MILK and its derivatives — one of the 14 major allergens listed under EU Regulation 1169/2011. Full allergen declaration provided with every shipment.

Standard: 25 kg paper valve bags with inner PE liner. Big bags (500–1000 kg) for larger volumes. Bulk tanker deliveries for very large quantities on request — contact contact@fdcm.eu.

Contact contact@fdcm.eu to request a sample before placing a full order. Samples are generally available for new B2B customers undergoing product qualification or R&D trials.

Online payments by credit/debit card and bank transfer accepted via fdcm.eu. For larger B2B orders, invoice payment with agreed credit terms may be arranged — contact the sales team.

Sweet whey comes from rennet-coagulated cheese (pH 5.9–6.6). Acid whey comes from acid-coagulated products like quark and cottage cheese (pH 4.5–5.0). Acid whey has higher lactic acid content and different solubility profile — less suitable for most food applications.

Yes. Businesses with regular, predictable demand can negotiate fixed or index-linked pricing. Contact contact@fdcm.eu to discuss your volume requirements and delivery schedule.

Maximum 2% fat in standard SWP. This low fat content contributes to good powder flowability and stability. Higher-fat whey fractions (e.g. WPC 65 HF, WPC 75 HF) are available separately.

pH in 10% solution: 5.8–6.5. This mildly acidic range reflects the natural pH of sweet cheese whey and distinguishes it clearly from acid whey (pH typically below 5.0). Important for applications where pH affects gel formation, browning rate or flavour.

Yes. Sweet whey fractions are the primary whey source in infant formula to achieve the correct whey-to-casein ratio matching breast milk. Product must comply with EC 1243/2008 and Commission Delegated Regulation 2016/127.

Lactose in SWP participates in Maillard browning reactions under heat. This drives improved crust colour in bakery and browning in confectionery. Whey proteins may partially denature above 60–70°C, affecting solubility.

Typical limits: Total plate count max 50,000 cfu/g; Coliforms max 100 cfu/g; Salmonella absent in 25 g; Listeria absent in 25 g; Staph. aureus max 100 cfu/g. Full microbiological data in CoA. HACCP-controlled production.

Yes. Solubility index max 1.0 ml (Mojonnier method) — very good solubility. Lactose and whey proteins dissolve readily in warm water (>40°C). For cold-water applications, warm reconstitution first or consider an instantised grade.

Approximately 8% ash, reflecting mineral content of cheese whey: primarily chloride, potassium, sodium, calcium and phosphorus. Higher than demineralized whey powders (DWP 40%/90%) where minerals have been removed by electrodialysis or ion exchange.

Yes, in many applications — ice cream, dairy blends, soups — SWP can partially replace Skimmed Milk Powder as a source of MSNF. SWP has lower protein and higher lactose than SMP (~33% protein). Contact our technical team for formulation guidance.

SWP supplied via sweetwheypowder.eu originates from EU dairy facilities (primarily Germany, Netherlands, Poland and France depending on batch). Certificate of Origin (CoO) provided with every shipment. Specific origin requests can be accommodated for larger orders.

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