A brownish color as well as off flavors and odors develop during the reaction. Also, solubility is materially reduced and the resulting product is less desirable for all animal feed uses. A white color is desirable although some good quality whey may have a pinkish color due to carryover of cheese color. Acidity and ash are important. A delay in drying liquid whey can produce lactic acid which increases ash content and reduces palatability when neutralized.
Some wheys tend to be hygroscopic.
White to tan. Milk, dairy, slightly sweet. Free-flowing powder, fine to granular. Quantities produced may fluctuate seasonally. Partially delactosed whey has higher vitamin content than dried whey.