whey

Also known as sweet whey, acid whey, sour whey, milk plasma

200px|thumb|A glass of soured milk whey Whey, also known as milk serum, 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.

AI overview

Whey is the liquid left behind after milk is curdled and strained during cheese or yogurt production. It has commercial value and comes in two main types—sweet whey from hard cheese-making and acid whey from yogurt-making.

AI-generated from the Wikipedia summary — may contain errors.

Research

14,525 papers

Whey protein supplementation and its potentially adverse effects on health: a systematic review.Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme · 2021Vasconcelos QDJS, Bachur TPR, Aragão GFDOI: 10.1139/apnm-2020-0370
Whey protein in cancer therapy: A narrative review.ReviewPharmacological research · 2019Teixeira FJ, Santos HO, Howell SL et al.DOI: 10.1016/j.phrs.2019.04.019
Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties.ReviewComprehensive reviews in food science and food safety · 2024Li J, Zhu FDOI: 10.1111/1541-4337.13337
Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications.ReviewFood chemistry · 2021Baba WN, McClements DJ, Maqsood SDOI: 10.1016/j.foodchem.2021.130455
Whey allergens: Influence of nonthermal processing treatments and their detection methods.ReviewComprehensive reviews in food science and food safety · 2021Khan MU, Lin H, Ahmed I et al.DOI: 10.1111/1541-4337.12793
Challenges in dried whey powder production: Quality problems.ReviewFood research international (Ottawa, Ont.) · 2022Ozel B, McClements DJ, Arikan C et al.DOI: 10.1016/j.foodres.2022.111682
Whey proteins as a functional food: Health effects, functional properties, and applications in food.ReviewJournal of the American Nutrition Association · 2023Yiğit A, Bielska P, Cais-Sokolińska D et al.DOI: 10.1080/27697061.2023.2169208
Valorization of cheese whey using microbial fermentations.ReviewApplied microbiology and biotechnology · 2020Zotta T, Solieri L, Iacumin L et al.DOI: 10.1007/s00253-020-10408-2

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Wikidata facts

Image: Soured milk whey.avrs-56.jpg

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Commons category: Whey

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Article

14 sections

Contents

Composition
Production
Further processing
Uses
Whey protein
Whey cream and butter
Health
Unsupported health claims
Environmental impact and waste management
Anaerobic treatment and co-digestion
Valorization and circular economy
See also
References
External links

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.