The process, which is claimed to render both acid and sweet whey bland as regards flavour, more biologically stable and sweeter, with a reduced lactose to glucose ratio, involves blending, with whey heated to 90-125AÂ° F, (i) a metal gluconate solution (e.g. aqueous solution of Fe gluconate and glycine), (ii) a colloid enhancer component (e.g. carboxyalkyl cellulose) and (iii) a floc initiator (e.g. alkali metal silicate solution) to separate the whey into a solid and a liquid fraction. The specification also covers a gelatin containing a bland and colloidal type whey, a gel inducer and a blend soy protein liquid.