Storage of Whey Powder

Non-enzymatic browning via Maillard reaction is one of the important modes of deterioration in whey powder, which limits shelf life. Whey powders contain relatively high concentration of lactose and protein, in the presence of moisture, these components readily participate in the maillard reaction. This interaction may result in a decrease in protein quality, which is accompanied or followed by undesirable

colour changes.

Rennet and acid whey powder can be kept for a maximum of 50-80 days at 20°C if intended for use in the food industry. If whey powder is to be kept in an acceptable condition over a 3 month period or longer, the storage should be at 15 to 20°C with 10-15 % relative humidity and under air-tight conditions.