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Native whey protein is extracted from skim milk, rather than being collected as a byproduct of cheese production. This type of whey does not contain glycomacropeptide, which is formed only after the addition of rennet. [15] [16] [17] There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19]
This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. [4] Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. [5] Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1. [6]
The milk has a golden-yellow tinge due to a high content of β-carotene, a provitamin for vitamin A. [3]: 192 [7] The milk also has a high butterfat content of 5% and a high protein content of 3.7%. [8] Guernsey cows produce around 6000 litres per cow per year. [9]
Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine; Infant formula, dried milk powder with specific additives for feeding human infants; High milk-fat and nutritional products (for infant formulas) Whey, the liquid drained from curds and used for further processing or as a livestock feed
Kevin’s outing cost him $19.83 for milk, bread, toilet paper, laundry detergent, dryer sheets, cling wrap, macaroni-and-cheese, a turkey TV dinner, orange juice, and a bag of plastic Army men.
It is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) diameter. It is soaked in salt water ( brine ) or whey , and other times citric acid is added and it is partly dried (desiccated), its structure being more compact.
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