WHEY
- Molecular Weight: 0
- MDL number: MFCD00132585
- Update Date: 2022-12-21 16:56:50
What is WHEY?
The Uses of WHEY
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.
Safety information for WHEY
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