- Glossary
- Whey - valuable dairy byproduct
Whey - valuable dairy byproduct
Whey is the liquid that separates from curds during milk coagulation in the cheese-making process. It has a greenish to yellowish color and contains approximately 93% water. The remaining 7% consists of lactose, proteins, minerals, and vitamins. Whey proteins are of high quality and contain all essential amino acids. In modern food production, whey is processed into whey protein, a popular dietary supplement for athletes. It was traditionally also used for preparing beverages and in baking.
- Approximately nine liters of whey are produced for every kilogram of cheese made.
- Whey protein contains all nine essential amino acids needed by the human body.
- Whey is divided into sweet and acid types depending on the milk coagulation method.
- The global whey protein market exceeds 13 billion dollars annually.
Nutritional values (100 g of product contains)
Energy
24 kcal
1 %
Proteins
760 mg
2 %
Fats
90 mg
< 1 %
Carbohydrates
5 g
2 %
Fiber
0 g
0 %
Salt
120 mg
2 %
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