Whey 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 resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.
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.[1]
- ^ Mukhopadhyay, Goutam; Khanam, Jasmina; Nanda, Arunabha; Sarkar, Arindam Basu (April 2010). "Quantitative Characterization of Bovine Serum Albumin, α-Lactalbumin and β-Lactoglobulin in Commercial Whey Sample by RP-LC". Chromatographia. 71 (7–8): 699–702. doi:10.1365/s10337-010-1501-5. ISSN 0009-5893.