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 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.

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  1. Barriehie

    Salted Whey For Baking

    So I made mozzarella cheese yesterday and per the recipe added 1/3 cup salt, I used Himalayan pink salt, to the whey after recovering the curds from 1/2 gallon of whole milk. Now I want to use the whey for the water part of my bread and it will also contribute to the salt. I weighed three...
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