In contrast, smaller specialty cheese producers tend to produce multiple different cheese types and must deal with different whey streams. This leads to production of large volumes of sweet whey streams with consistent composition that are well suited for current whey manufacturing facilities. Large-scale cheese makers in the US typically only produce one type of cheese such as cheddar or mozzarella. Whey powder facilities are expensive to construct and are therefore not an option for smaller cheese companies.
Unfortunately, smaller scale cheese processors are rarely able to benefit from these products. This development has greatly benefitted larger cheese producers as these powders generally provide significant revenue potential. Today, membranes, ion exchange resins, and chromatography are some of the new unit operations routinely applied in the processing of an increasingly diverse assortment of powders originating from whey. The initial processes focused on removing water and concentrating all solids-non-fat into dry powders. Nevertheless, the technology continues to evolve. More than 75 years have passed since multiple effect evaporators and spray dryers were developed and applied to whey processing. Whey processing is a mature manufacturing sector.
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