These whey products can undergo evaporation and drying and can be sold as is. However, most of the time further processing occurs to get whey protein concentrate (WPC) or whey protein isolate (WPI) or other products such as demineralized whey, lactoferrin, lactoperoxidase, or glycomacropeptide (GMP). After milk is pasteurized, starter cultures are added. These form lactic acid and reduce the pH of the milk from 6.7 to 5.3. At this point the casein proteins coagulate, but the lactose proteins do not. The curds and the whey are separated, and both undergo further processing. The curds go through the rest of the process to become cheese, and the whey is concentrated and further processed.It takes 10 lbs of milk to make 1 lb of cheese. The other 9lb is whey, most of which is water. In fact, raw whey contains only 6-7% solids.

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