WPC 80%

Whey protein concentrate is obtained through an ultrafiltration process, which allows whey protein to be separated from other unnecessary components of the liquid raw material. As a result of technological processing, the amount of sugars and fats is significantly reduced and the protein content is raised to as much as 80%.

Physicochemical parameters

Protein (%) ≥ 80
Fat (%) ≤ 8,0
Moisture (%) ≤ 5,0
Lactose (%) ≤ 10,0
Ash (%) ≤3,0-8,0
pH ≥ 6
Solubility (ml) ≤ 1,0
Cleanliness (disk) A, A/B


Whey protein concentrate is used very widely in protein supplements for athletes. It is widely used in the charcuterie industry due to its gelling texturizing properties and above-standard emulsifying abilities. It is also used in processed cheese, yogurt, muesli bars and sauces.


Four-ply paper bags with polyethylene insert, 25 kg and 10 kg net

Additional packaging options

Foil sachets from 100 g to 2500 g net.

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