The growing value of whey

Published 17 May 17

By-products are becoming increasingly important to ensure cheese can be priced competitively. At the turn of the century, whey powder and butter accounted for around 10%* of the total income for a cheddar maker. Over the last year that value has been running at more than 15%.

Cheddar make by-product value 

Apart from the temporary rise and fall in 2007, generally by-product values have been growing in value, as a proportion of total income for a cheddar maker. That trend is based on the standard whey powder and whey butter returns achievable, and does not take into consideration the increasing number of options for whey.

* Based on whey powder and whey butter returns for mild cheddar manufacturing according to the AHDB MCVE calculation.