Condensed whey solubles is the product obtained by concentrating the whey residue after removal of whey protein, with or without partial removal of lactose. Minimum percent of solids, crude protein, and lactose and maximum percent ash must be prominently declared on the label. Agitation is necessary to prevent settling of lactose crystals and provision for heating should be made for storage in cold environment. Copper, brass, and aluminum should be avoided in pumps, tanks, lines, etc. The amount of phosphorus contributes to its value in liquids such as molasses.
Heating is necessary to reduce the viscosity for easy handling in cold environments.
In the processing of cheese whey, when a portion of the albumin protein is removed either by coagulation or other processes and the whey is further concentrated to precipitate part of the lactose, the resulting liquid is known as whey solubles. The exact composition of whey solubles is variable depending upon the amounts of protein and lactose which have been removed.