Abstract: The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to a value of between 5.8 and 6.8. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the mixture is homogenized or comminuted by other means. The product is cooled and thereafter stored until a suitable consistency is obtained.

Abstract: The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to value of between 5.8 and 6.4. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the concentrate is homogenized or comminuted by other means. The concentrate is cooled to a temperature below thirty degrees and thereafter stored until a suitable consistency is obtained.