Whey

Whey is the liquid left after milk has coagulated and the curds have been removed, most commonly during cheese production.

Whey is the liquid left after milk has coagulated and the curds have been removed, most commonly during cheese production. It is a dairy byproduct that contains lactose, minerals, and water-soluble milk components, and it is used in foods, animal feed, and whey protein products.

Definition

Whey is the liquid fraction of milk that remains after curds form and are removed. Standard definitions describe it as the watery part of milk separated from the curd during cheese-making.

Production and types

Whey is generated when milk is coagulated in making cheese, casein, and some other dairy products. Commonly described types include sweet whey, from rennet cheeses, and acid whey, from acidic dairy products such as yogurt.

Composition and processing

Whey contains water-soluble milk constituents, especially lactose, minerals, and lactalbumin. It may be centrifuged, concentrated, or dried for use in foods and other products.

Uses

Whey is used in processed cheese products, baking, candy making, animal feed, and as an ingredient in whey protein supplements. It can also be used to produce whey cheeses such as ricotta.