Difference between revisions of "Whey"
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== Description == | == Description == | ||
| − | The liquid remaining after milk solids (fat and [ | + | The liquid remaining after milk solids (fat and [[casein|casein]]) are removed. Dried whey contains about 13% protein, 71% [[lactose|lactose]], 2.3% [[lactic%20acid|lactic acid]], 4.5% water, and 8% [[ash%20%28residue%29|ash]]. Whey is an inexpensive byproduct of cheese making. Whey is used as a source for lactose, an animal feed, and as an additive in rigid [[polyurethane|polyurethane]] foams. |
== Synonyms and Related Terms == | == Synonyms and Related Terms == | ||
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suero (Esp.) | suero (Esp.) | ||
| − | == | + | ==Resources and Citations== |
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* G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 152 | * G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 152 | ||
* ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | * ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | ||
| − | * ''Encyclopedia Britannica'', http://www.britannica.com Comment: "whey." | + | * ''Encyclopedia Britannica'', http://www.britannica.com Comment: "whey." Accessed 28 Oct. 2004 . |
[[Category:Materials database]] | [[Category:Materials database]] | ||
Latest revision as of 14:57, 26 June 2022
Description
The liquid remaining after milk solids (fat and Casein) are removed. Dried whey contains about 13% protein, 71% Lactose, 2.3% Lactic acid, 4.5% water, and 8% ash. Whey is an inexpensive byproduct of cheese making. Whey is used as a source for lactose, an animal feed, and as an additive in rigid Polyurethane foams.
Synonyms and Related Terms
suero (Esp.)
Resources and Citations
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 152
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998
- Encyclopedia Britannica, http://www.britannica.com Comment: "whey." Accessed 28 Oct. 2004 .