Once separated from cheese, quark and casein, whey is refrigerated and temporarily stored in a cleansed steel tank on-site at the cheese-production plant, from where tank trucks then transport the whey to specialised processing plants. Upon the arrival of the tanks at their destination and before the whey is pumped out of the transport tanks, testing is carried out to establish whether it complies with quality parameters such as the prescribed pH value and temperature.

The first step of processing is always to pasteurise the whey (irrespective of the end product for which it will be used) in order to kill off any germs it may contain. The facilities for the remaining processing steps are set up in such a way as to ensure that the quality of the product is protected along every step of the way to its final form. The provisions governing this quality are set out in the directives of the food regulations.

Before leaving the plant, all end products are subjected to a further examination aimed at establishing whether they meet the pertinent biological, chemical and physical quality criteria. These examinations are conducted on every single batch that leaves the plant. Whey products, therefore, are subjected to constant quality monitoring from the time of raw product delivery to the time the end product leaves the production site. Indeed, the majority of manufacturers abide by quality management systems based on the international DIN EN ISO 9000+ standard.