Whey Butter

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Whey butter is produced when cream separates from whey and then transfers to butter.

Thanks to its excellent melting properties whey butter can be used for baking, cooking or as a topping. It is also added in the candy making process.

During processing all water-soluble vitamins, as well as most of the mineral salts are transferred from milk to whey. It contains about 0.19% of potassium; 0.11% calcium; 0.11% chlorine; 0.10% phosphorus; 0.05% sodium and 0.02% magnesium. Minerals have a positive effect on many life functions and support biochemical processes in the body. Whey is also a source of B vitamins and also contains vitamins A, C and H.

Whey proteins are a good source of amino acids in the human diet. In addition due to their numerous properties they support many processes in the human body. A-lactalbumin regulates the body's calcium balance. Bio active peptides that are released during its decomposition show the ability to inhibit pathogens and also support the development of beneficial intestinal micro flora.