WHEY

The liquid fraction that remains after the separation of curd in cheese making. Its main food use is in the preparation of whey cheese, whey drinks and fermented whey drinks. The main industrial uses are in the manufacture of lactose, whey paste and dried whey.




Keywords:WHEY   Doc ID:56529
Owner:Antonio A.Group:DS 414 Ruminant Nutrition
Created:2015-09-17 11:16 CSTUpdated:2020-08-30 14:38 CST
Sites:DS 414 Ruminant Nutrition, DS 825 Ruminant Nutrition Physiology
Feedback:  0   0