Water solubles remaining after processing milk for cheese making are called whey. Dried at the dairy source, the resulting whey powder is easily handled in the bakery. Composed of about 11 percent protein and 74 percent sugar, powdered sweet whey heightens the crust color in baked products. It is often used as a replacement for nonfat dry milk, but absorption and fermentation are affected by whey’s low protein content—only about one-third that of nonfat dry milk—so adjustments should be made accordingly. The use of whey also impacts the taste of the finished product, so it is generally used only when necessary to lower ingredient cost. Average usage in a formula ranges from 1 to 4 percent in commercially made breads and buns.