Acid whey , with a pH less than or equal to 5.1, is produced during the manufacture of cottage and ricotta cheeses and has applications in such products as salad dressings and snack foods that require a savory flavor profile.

Sweet whey, with a pH of 5.5 or greater, is created during the manufacture of rennet-coagulated cheese (Cheddar-style and Swiss-style cheese curds).

Whey protein concentrate (WPC) is produced by filtering out nonproteins from pasteurized whey and is used to simultaneously enhance protein fortification and functionality of a food product. For instance, WPC with a 75% protein content can be used as a replacement for egg whites. WPC typically contains 34% or more protein.

Whey protein isolate (WPI) is manufactured in a manner similar to WPC, but with a resulting concentration of 90% or more protein.

Reduced-lactose whey has a lactose content of less than 60%; portions of the lactose volume are removed through filtration, dialysis or precipitation.

Demineralized whey is created by drying whey that already has been processed to remove a portion of its mineral content. The ash content of reduced-mineral whey cannot exceed 7%.