Showing Food Whey
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Whey | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Whey (or Milk Serum) is the liquid remaining after milk has been curdled and strained. It is 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. [Wikipedia] | ||||||||||
| Primary ID | FOOD00658 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Milk and milk products | ||||||||||
| Sub-Group | Other milk products | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Whey | ||||||||||
| Composition | |||||||||||
| Compounds |
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||