Whey

**Whey** or **milk plasma** is the liquid remaining after [|milk] has been [|curdled] and strained; it is a [|by-product] of [|cheese] or [|casein] making with several commercial uses. Whey is used to produce [|ricotta] and [|gjetost cheeses] and is used to make many other products for human consumption and as an animal feed. The [|whey protein] separated from this mixture is often sold as a [|nutritional supplement]. In addition, liquid whey contains [|lactose], [|vitamins] , and [|minerals] along with traces of [|fat]. As the most commonly used curdling agent is [|rennet], neither whey nor curds nor cheeses made therefrom automatically qualify as [|vegetarian] foods. Vegetarians generally use vegetable-source rennet or [|lemon] juice (or pure [|citric acid] or [|sulphuric acid] ) to separate milk into curds and whey. Whey is also the main constituent of the [|Swiss] [|soft drink] [|Rivella] and the [|Austrian] [|soft drink] [|Lattella]. []

**“May your foods be your medicines” – Hippocrates** Whey has been used for health related reasons for more than 24 centuries. ** Hippocrates (446-337 BC) **, the father of medicine, prescribed it to his patients. Following him, Galen (131 BC-200BC), another founding father of medicine, advised his patients to use whey. Since then, it has been recommended by doctors and authors in many different regions of the world. It is known to have been used in Europe, the Middle East and the Indus Valley region for over a millennium. Whey is a natural substance, the liquid part of fresh milk that is left over from the making of cheese.

In 1749, a patient, who could not be cured by his doctors, went to the Swiss mountain village of Gais and was healed by drinking whey on a daily basis. Word spread and people flooded to Gais to benefit from the miraculous properties of whey. A health spa was soon opened in this tiny village, followed by more than 160 spas across Switzerland, Austria and Germany. These spas were most active throughout the eighteenth and nineteenth century. Emperors and aristocrats came from across Europe to cure their illnesses and for general well-being.

These eighteenth century health spas employed a carefully timed system. Whey that had been prepared late at night was carried from remote mountain cheese makers after a 3-4 hour walk to ensure that whey arrived at the spas before dawn. Liquid whey is an extremely perishable beverage, which must be consumed within 10 hours. Now, thanks to the fabrication of whey in powder form, its benefits are available to everyone.

However, much of the whey available in packaged form today is adulterated and chemically treated, and has lost its healing properties. __ The Organic Whey™ __ is the purest form of whey available to you.

Production
Whey is a co-product of cheese production. It is one of the components that separates from milk after curdling, when rennet or an edible acidic substance is added.

Uses
Whey is used to produce [|ricotta], [|brown cheeses] , Messmör/Prim, 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] consist primarily of [|α-lactalbumin] and [|β-lactoglobulin]. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).

Health
Because whey contains [|lactose], it should be avoided by those who are [|lactose intolerant]. Dried whey, a very common food additive, contains more than 70% lactose. [|[5]] When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.

Whey cream and butter
Cream can be skimmed from whey. Whey cream is more salty, tangy, and “cheesy” than ("sweet") cream skimmed from milk, and can be used to make whey butter. Whey cream and butter are suitable for making butter-flavored food, as they have a stronger flavor of their own. They are also cheaper than sweet cream and butter.

Protein
Whey Protein is the name of globular proteins that can be isolated from whey. It is typically a mixture of globinstagers beta-lactoglobulin (~65%), alpha-lactalbumin(~25%), and serum albumin (~8%), which are soluble in their native culture forms, independent of pH. This combination makes whey protein mixtures a high seller to athletes as a muscle and weight developer.

Whey, sweet, fluid,

[|US recommendations] for adults. ||
 * = Whey collecting as newly made cheese drains ||
 * ~ Nutritional value per 100 g (3.5 oz) ||
 * ~ [|Energy] || 112 kJ (27 kcal) ||
 * ~ [|Carbohydrates] || 5.14 g ||
 * ~ [|Fat] || 0.36 g ||
 * ~ [|Protein] || 0.846 g ||
 * [|Calcium] || 47 mg (5%) ||
 * Percentages are relative to