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Gelatin is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, some of the bonds between and within component proteins are broken.
Whey is left over when milk is coagulated during the process of cheese production. Coagulation can happen by adding acid or rennet.It is a 5% solution of lactose in water and contains the water-soluble proteins of milk as well as some lipid content. [2]
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