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Whey 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 resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese .
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin , β-lactoglobulin , serum albumin and immunoglobulins . [ 1 ]
The liquid resulting from straining yogurt is called "acid whey" and is composed of water, yogurt cultures, protein, a slight amount of lactose, and lactic acid. It is costly to dispose of. [44] [45] [46] Farmers have used the whey to mix with animal feed and fertilizer.
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. [1]
Whey: The liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey protein: A mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Whipped cream
Whey, the liquid drained from curds and used for further processing ... Whey protein concentrates and isolates, reduced lactose whey ... Wikipedia® is a registered ...
Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In ...
In modern Iran, kashk is a thick whitish liquid similar to whey or sour cream, used in traditional Persian and Kurdish cuisine, like ash reshteh, kashk e badamjan, kale joush. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking.