WHEY

Использование

Whey is the portion of milk remaining after coagulation and removal of curd. there are two principal types: sweet whey obtained during the making of rennet-type hard cheeses like cheddar and swiss, with a ph of approximately 6.1; and acid whey obtained during the making of acid-type cheeses such as cottage cheese, with a ph of approximately 4.4–4.6. whey is used as a source of lactose, milk solids, and whey proteins. it is used in baked goods, ice cream, and dry mixes.