The cheese-making whey, after suitable treatments, can be separated into two fractions: one rich in proteins and one practically before each protein.
The first fraction is called WPCxx according to the dry whey protein content (WPC = Whet Protein Cencentarte), where xx indicates the percentage of proteins contained (typical examples are: WPC35, WPC60 or WPC80).
The second fraction without proteins contains salts and lactose, can be further concentrated with Reverse Osmosis or Nanofiltration to raise the concentration of lactose.
It is well documented that the use of concentrated whey (first fraction called WPC), instead of whey as it is, for the emergence of ricotta allows a substantial increase in production. Furthermore, this process remains the same even if you decide to add other components to the whey during production (cream or milk).
Regularly it can reach a concentration ratio of 10 times, obtaining a substantial increase in the finished product.