Milk permeate powder is a byproduct of cheese production in dairy facilities.
Sweet permeate (with a pH above 6) is obtained during the ultrafiltration cheese-making process;
specifically, upon entering the ultrafiltration (UF) unit, pasteurized milk is separated into retentate and permeate. The retentate
is processed into cheese, while the permeate is concentrated in an evaporator, converted into powder via a spray dryer,
packaged in 25 kg bags, and transferred to the warehouse.

Permeate from Ricotta production lines:
Whey from the initial cheese production line undergoes a heat treatment process (90°C for 10 minutes) in a
processing tank, separating it into denatured whey protein (Ricotta) and permeate. Following filtration,
the Ricotta is moved to cold storage, while the permeate is concentrated in an evaporator, processed into
powder via a spray dryer, packaged in 25 kg bags, and transferred to the warehouse.
Note: Generally, all permeate powders are light-colored and sold as white;
however, upon customer request and depending on the desired color intensity, food-grade coloring is added to the permeate
concentrate before spray drying, resulting in a colored permeate powder product.