Separating fat from whey occurs in a similar fashion as when separating fat from milk. Whey contains small amounts of fat, usually between 0.15 and 0.70%, and its separation is easier than fat separation from milk, as long as the quantity of curd fines is low. The processing temperature is usually between 30 and 40°C. In order to keep the separation efficiency high, a number of partial and total discharges are usually performed followed by water flushing.
