Everything about Whey totally explained
Whey or
milk plasma is the liquid remaining after
milk has been
curdled and strained; it's a
by-product of the manufacture of
cheese or
casein and has several commercial uses.
Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese.
Acid whey (also known as
sour whey) is obtained during the making of acid types of cheese such as
cottage cheese.
Production
Byproduct of cheese production; it's one of the components which separates from milk after
curdling, when
rennet (a byproduct of
veal production, which are in turn fed often on whey) or an edible acidic substance is added.
Uses
Whey is used to produce
ricotta and
brown cheeses and many other products for human consumption. It is also an additive in many processed foods, including breads, crackers and commercial pastry, and in
animal feed. Whey
proteins primarily consist of
α-lactalbumin and
β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).
Whey protein (derived from whey) is often sold as a
nutritional supplement. Such supplements are especially popular in the sport of
bodybuilding. In
Switzerland, where cheese production is an important industry, whey is used as the basis for a carbonated
soft drink called
Rivella.
Health
Liquid whey contains
lactose,
vitamins, and
minerals along with traces of
fat. Researchers at
Lund University in
Sweden discovered that whey appears to stimulate
insulin release. Writing in the
American Journal of Clinical Nutrition (External Link
), they also discovered that whey supplements can help regulate and reduce spikes in
blood sugar levels among people with
type 2 diabetes by increasing insulin secretion. However, like all products that result from the manufacture of cheese, whey can be a
migraine trigger. The presence of whey in processed foods can be particularly surprising because it's commonly added to products that don't normally contain cheese derivatives when made at home.
Whey protein
Whey protein is the name for a collection of
globular proteins that can be isolated from whey. It is typically a mixture of
beta-lactoglobulin (~65%),
alpha-lactalbumin (~25%), and
serum albumin (~8%), which are soluble in their native forms, independent of
pH. Whey has the highest
Biological Value (BV) of any known protein.
Further Information
Get more info on 'Whey'.
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