whey
Sign in to save200px|thumb|A glass of soured milk whey Whey, also known as milk serum, is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.
AI overview
Whey is the liquid left behind after milk is curdled and strained during cheese or yogurt production. It has commercial value and comes in two main types—sweet whey from hard cheese-making and acid whey from yogurt-making.
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Article
14 sectionsContents
- Composition
- Production
- Further processing
- Uses
- Whey protein
- Whey cream and butter
- Health
- Unsupported health claims
- Environmental impact and waste management
- Anaerobic treatment and co-digestion
- Valorization and circular economy
- See also
- References
- External links
200px|thumb|A glass of soured milk whey Whey, also known as milk serum, is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.
Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins.