By definition, delactosed whey is a product where much of the lactose has been removed from the whey by concentration/evaporation of liquid whey to approx. 60 % solids followed by a gradual cooling of the whey concentrate in crystallization tanks, where the lactose will crystallize. The crystallized product is then passed through decanters where the lactose crystals are separated and washed, ready for drying. The delactosed whey or mother liquor typically contains 1/3 amorphous lactose, 1/3 salts, and 1/3 whey proteins, and is dried as described in mother liquor.