Liquid remaining after milk has been curdled and strained
For other uses, see Whey (disambiguation).
A glass of soured milk whey
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. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of 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.[1]
^Mukhopadhyay, Goutam; Khanam, Jasmina; Nanda, Arunabha; Sarkar, Arindam Basu (April 2010). "Quantitative Characterization of Bovine Serum Albumin, α-Lactalbumin and β-Lactoglobulin in Commercial Whey Sample by RP-LC". Chromatographia. 71 (7–8): 699–702. doi:10.1365/s10337-010-1501-5. ISSN 0009-5893.
whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey)...
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...
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in...
Curds and whey may refer to: Collectively, curds and whey, the dairy products Little Miss Muffet, the nursery rhyme, wherein she consumes them Cottage...
or a sedimentation) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower...
WHEY (88.9 FM, "Hey 88.9") is a non-commercial educational radio station licensed to serve North Muskegon, Michigan, United States. The station is owned...
Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses...
finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds...
or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while...
or cheese Whey cheese is a dairy product made from whey and thus technically not cheese. Heat and acid coagulation Ricotta, acidified whey cheese Manouri...
"Understanding the Sky" (2015) The Haggis-on-Whey World of Unbelievable Brilliance series (as "Dr. and Mr. Doris Haggis-On-Whey", with Christopher Eggers, picture...
dairy industry. Whey or milk plasma is the liquid remaining after milk is curdled and strained, for example in the production of cheese. Whey is made up of...
Brunost (lit. 'brown cheese') is a common Norwegian name for mysost (lit. 'whey cheese'; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic:...
Mizithra or myzithra (Greek: μυζήθρα [miˈziθra]) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is sold both as a fresh...
("traditional agri-food product"; PAT). After denaturation of the cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream...
a sufficient amount of whey has been removed. The next step of production involves the boiling of the pressed curds in hot whey (collected during the pressing...
have a total acidity of no less than 0.5%. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one percent, salt,...
cow ghee under its brand Govardhan. In 2015, the company began producing whey protein powder and since then has launched branded protein powder products...
is produced from the whey that from cheesemaking and whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production...
glycosylated peptide formed during renneting as a fragment of sweet whey. Acid whey from yogurt or curdling cheese without the use of rennet does not contain...
Yukhoe (Korean: 육회; [jukʰø]) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat....
casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the...
In molecular biology, the Whey acidic proteins (WAP) have been identified as a major whey protein family in milk, and are important in regulating the...
Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid and minerals...
only ingredients available in Germany at the time, including sugar beet, whey (a cheese byproduct), and apple pomace. He later described them as the "leftovers...
other cheeses, however, the fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop stretchy strings...
with the higher temperatures working faster but risking a lumpy texture or whey separation. The word for yogurt is derived from the Ottoman Turkish: یوغورت...
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