Density testing of whey with a refractometer

Density testing of whey with a refractometer

High quality whey powder is obtained in a spray drying plant. The quality can be tailored to the wishes of the customer by creating more or less concentration. The whey (the watery, greenish-yellow residual liquid that occurs during cheese production), which is checked for its composition (sugar) with a refractometer before drying, is decisive for the quality of the powder. If the Brix number is too low, the end product becomes too dusty, it cannot be sold and is therefore worthless. Checking the whey before drying is crucial for the good quality of the whey powder and for resale

To ensure the quality of whey powder, the composition of the whey is checked with a refractometer before drying. A Brix value that is too low leads to a dusty end product, so control is crucial for a high-quality end product.