Sweet whey powder: is produced by drying fresh whey from which the milkfat has been removed during the preparation of Cheddar, Mozzarella, Swiss or other cheeses manufactured principally with rennet type enzymes (casein-coagulating enzyme preparations). It contains all the constituents, except water, in the same relative proportion as in liquid whey. Its pH in a 10 percent solution should be greater than 5.6. This type of whey powder represents the majority of the Canadian production.