ChaltaFarm Milk Powders and Dairy Export Department

Milk Permeate vs Whey Permeate Powder

Definition, Composition, Industrial Applications & Key Differences

Permeate powders are dairy-derived ingredients produced through membrane filtration processes. Although Milk Permeate Powder and Whey Permeate Powder are similar in composition, they originate from different raw materials and are generated at different stages of dairy processing. This article explains their definitions, compositional ranges, functional properties, and industrial applications based on established dairy industry technical references such as the U.S. Dairy Export Council (USDEC) and the Center for Dairy Research (University of Wisconsin).

What is Milk Permeate Powder?

Milk Permeate Powder is produced during the ultrafiltration of milk, typically skim milk. In this process, milk proteins (casein and whey proteins) are retained by the membrane, while lactose, minerals, and water pass through as permeate. The permeate stream is then concentrated and spray-dried to obtain milk permeate powder.

According to dairy ingredient technical documentation, milk permeate is primarily composed of lactose and milk minerals, with very low levels of protein and fat.

Typical Composition of Milk Permeate Powder

Based on industry references:

• Lactose: approximately 76–85%

• Protein: typically ≤ 3–4%

• Fat: ≤ 1.5%

• Ash (minerals): approximately 8–12%

• Moisture: ≤ 5%

The exact composition may vary slightly depending on processing conditions and the initial milk composition.

Industrial Applications of Milk Permeate Powder

Bakery and Confectionery

• Source of lactose for browning reactions (Maillard reaction)

• Contributes to total solids and formulation balance

Dairy Products

• Used in recombined or standardized dairy products

• Helps adjust lactose and mineral levels

Dry Mixes and Processed Foods

• Ingredient in beverage powders

• Used in dry seasoning blends and processed formulations

Milk permeate is mainly utilized as a lactose and mineral source in formulations requiring dairy solids.

What is Whey Permeate Powder?

Whey Permeate Powder is obtained during the ultrafiltration of whey, which is a by-product of cheese production. During whey protein concentrate (WPC) or whey protein isolate (WPI) production, proteins are retained while lactose, minerals, and water pass through the membrane as permeate. This permeate is then evaporated and spray-dried to form whey permeate powder.

According to USDEC and technical dairy references, whey permeate powder is also rich in lactose and minerals with limited protein and fat content.

Typical Composition of Whey Permeate Powder

Based on industry technical documentation:

• Lactose: approximately 76–85%

• Protein: typically 2–5%

• Fat: ≤ 1.5%

• Ash (minerals): approximately 8–14%

• Moisture: ≤ 5%

Variations depend on the whey source and processing parameters.

Industrial Applications of Whey Permeate Powder

Bakery Applications

• Supports browning during baking

• Contributes lactose solids to formulations

Confectionery and Chocolate

• Lactose source

• Used in compound coatings, fillings, and sweet applications

Savory Products and Seasonings

• Carrier for dry flavors

• Contributes to dry blend structure

Animal Feed and Calf Milk Replacers

• Energy source due to high lactose content

Whey permeate is widely used in both food and feed industries where lactose functionality and cost optimization are required.

Key Differences Between Milk Permeate and Whey Permeate Powder

Raw Material Origin

• Milk Permeate: Derived from milk (typically skim milk)

• Whey Permeate: Derived from whey (a by-product of cheese production)

Processing Stage

• Milk Permeate: Generated during milk protein concentration

• Whey Permeate: Generated during whey protein concentration

Composition Ranges

• Lactose: Similar range (approximately 76–85%) in both

• Protein: Milk permeate generally ≤ 3–4%; whey permeate typically 2–5%

• Ash: Milk permeate ~8–12%; whey permeate ~8–14%

• Fat: ≤ 1.5% in both

The primary distinction lies in the origin of the raw material and slight differences in mineral and protein content ranges.

Technical Specifications of Whey Permeate Powder (Analytical Example)

Based on the laboratory analysis provided, the following specifications apply:

Microbiological Parameters

• Total Plate Count: ≤ 5 × 10⁴ cfu/g

• Coliforms: ≤ 10 MPN/g

• E. coli: Negative

• Staphylococcus (Coagulase-positive): Negative

• Salmonella: Negative in 25 g

• Mold & Yeast: ≤ 10³ cfu/g

• Aflatoxin M1: ≤ 0.1 μg/kg

Physicochemical Parameters

• Lactose: ≥ 76%

• Protein: ≤ 5.1%

• Fat: ≤ 1.5%

• Ash: ≤ 14%

• Moisture: ≤ 5%

These values fall within recognized industrial ranges for whey permeate powders used in food and feed applications.

The Whey Permeate Powder supplied by Chaltafarm complies with these microbiological and physicochemical specifications according to the provided laboratory analysis.

Conclusion

Milk Permeate Powder and Whey Permeate Powder are lactose-rich dairy ingredients produced through membrane filtration. Both contain high lactose levels and low protein and fat. The main differences relate to:

• Source material (milk versus whey)

• Stage of production

• Slight variations in mineral and protein content

• Application focus in different industrial sectors

Selection between the two depends on formulation objectives, raw material origin requirements, and functional performance within specific product applications.