Abstract: A process for the manufacture of liquid, pasty or powdery whey products in which the proportions of protein, lactose and ash substantially correspond to those in skimmed milk, and which are suitable as an additive for foodstuffs and feeds, consists of the steps of ultrafiltering whey in a ratio of about 1:20, by volume, drying the resulting concentrate (if necessary), and mixing it with whey, whey concentrate or whey powder in a ratio of about 4:5, relative to the solids.