Whey

<h2 ><b >contains lactose</b></h2>

<h2 ><b >Whey</b> or <b >Milk Serum</b> is the liquid remaining after <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a> has been <a href="http://en.wikipedia.org/wiki/Curd" title="Curd" >curdled</a> and strained. It is a <a href="http://en.wikipedia.org/wiki/By-product" title="By-product" >by-product</a> of the manufacture of <a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese" >cheese</a> or <a href="http://en.wikipedia.org/wiki/Casein" title="Casein" >casein</a> and has several commercial uses. <i >Sweet whey</i> is manufactured during the making of <a href="http://en.wikipedia.org/wiki/Rennet" title="Rennet" >rennet</a> types of hard cheese like <a href="http://en.wikipedia.org/wiki/Cheddar_cheese" title="Cheddar cheese" >cheddar</a> or <a href="http://en.wikipedia.org/wiki/Swiss_cheese" title="Swiss cheese" >Swiss cheese</a>. <i >Acid whey</i> (also known as "sour whey") is obtained during the making of acid types of cheese such as <a href="http://en.wikipedia.org/wiki/Cottage_cheese" title="Cottage cheese" >cottage cheese</a>.</h2>

<h2 >Production</h2>

<p >Whey is a co-product of cheese production. It is one of the components that separates from milk after <a href="http://en.wikipedia.org/wiki/Curdling" title="Curdling" >curdling</a>, when <a href="http://en.wikipedia.org/wiki/Rennet" title="Rennet" >rennet</a> or an edible acidic substance is added.</p>

<p >Whey is used to produce <a href="http://en.wikipedia.org/wiki/Ricotta" title="Ricotta" >ricotta</a>, <a href="http://en.wikipedia.org/wiki/Brunost" title="Brunost" >brown cheeses</a>, 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 <a href="http://en.wikipedia.org/wiki/Compound_feed" title="Compound feed" >animal feed</a>. Whey <a href="http://en.wikipedia.org/wiki/Proteins" title="Proteins" class="mw-redirect" >proteins</a> consist primarily of <a href="http://en.wikipedia.org/wiki/Alpha-lactalbumin" title="Alpha-lactalbumin" >α-lactalbumin</a> and <a href="http://en.wikipedia.org/wiki/Beta-lactoglobulin" title="Beta-lactoglobulin" >β-lactoglobulin</a>. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).

Dairy whey remaining from home-made cheesemaking has many uses. It is a flour conditioner and can be substituted for milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.). Whey is also good to add protein to breakfast smoothies. If you have no use for it in the kitchen, you can pour it on acid-loving plants in your yard, such as azaleas, raspberries, rhododendrons and strawberries.</p>

<p>

<a href="http://en.wikipedia.org/wiki/Whey_protein" title="Whey protein" >Whey protein</a> (derived from whey) is often sold as a <a href="http://en.wikipedia.org/wiki/Nutritional_supplement" title="Nutritional supplement" class="mw-redirect" >nutritional supplement</a>. Such supplements are especially popular in the sport of <a href="http://en.wikipedia.org/wiki/Bodybuilding" title="Bodybuilding" >bodybuilding</a>. In<a href="http://en.wikipedia.org/wiki/Switzerland" title="Switzerland" >Switzerland</a>, where cheese production is an important industry, whey is used as the basis for a carbonated <a href="http://en.wikipedia.org/wiki/Soft_drink" title="Soft drink" >soft drink</a> called <a href="http://en.wikipedia.org/wiki/Rivella" title="Rivella" >Rivella</a>. In Iceland, MS manufactures and sells liquid whey as <i>Mysa</i> in 1-liter cartons (energy 78 kJ or 18 kcal, calcium 121 mg, protein 0.4 g, carbohydrates 4.2 g, sodium 55 mg).<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Whey#cite_note-0" >[1]</a></sup>

Throughout history, whey was a popular drink in inns and coffee houses. When <a href="http://en.wikipedia.org/wiki/Joseph_Priestley" title="Joseph Priestley" >Joseph Priestley</a> was at college at <a href="http://en.wikipedia.org/wiki/Daventry_Academy" title="Daventry Academy" >Daventry Academy</a> 1752–1755, he records that, during the morning of Wednesday 22 May 1754, he “went with a large company to drink whey.”<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Whey#cite_note-1" >[2]</a></sup> This was probably ‘sack whey’ or ‘wine whey.’ A contemporary recipe for ‘wine whey’ instructs: “Put a pint of skimmed milk, and half a pint of white wine into a basin, let it stand a few minutes, then pour over it a pint of boiling water, let it stand a little, and the curd will gather in a lump, and settle to the bottom, then pour your whey into a China bowl, and put in a lump of sugar, a sprig of <a href="http://en.wikipedia.org/wiki/Melissa_officinalis" title="Melissa officinalis" >balm</a>, or a slice of lemon.”<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Whey#cite_note-2" >[3]</a></sup></p>

Wine whey made after recipe similar to the one described here</div>

</div>

<p >An alternative recipe is for ‘Cream of Tartar Whey’: "Put a pint of blue milk [blue milk is characterized by the appearance on its surface, eighteen or twenty-four hours after it is drawn, of small, indigo-blue fungal spots that rapidly enlarge until the whole surface is covered with a blue film.] over the fire, when it begins to boil, put in two tea spoonfuls of cream of tartar, then take it off the fire, and let it stand till the curd settles to the bottom of the pan, then put it into a bason to cool, and drink it milk warm.”<sup id="cite_ref-3" class="reference" ><a href="http://en.wikipedia.org/wiki/Whey#cite_note-3" >[4]</a></sup>

Whey was also used in central Spain to enrich bakery products. In some traditions, it was used instead of water to produce bread dough.</p>

<h3 >[<a href="http://en.wikipedia.org/w/index.php?title=Whey&action=edit&section=3" title="Edit section: Whey cream and butter" >edit</a>]Whey cream and butter</h3>

<p ><a href="http://en.wikipedia.org/wiki/Cream" title="Cream" >Cream</a> 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 <a href="http://en.wikipedia.org/wiki/Butter" title="Butter" >butter</a>. 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.</p>

<h2 >Health</h2>

<p >Because whey contains <a href="http://en.wikipedia.org/wiki/Lactose" title="Lactose" >lactose</a>, it should be avoided by those who are <a href="http://en.wikipedia.org/wiki/Lactose_intolerant" title="Lactose intolerant" class="mw-redirect" >lactose intolerant</a>. Dried whey, a very common food additive, contains more than 70% lactose.<sup id="cite_ref-Feedstuffs1983_4-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Whey#cite_note-Feedstuffs1983-4" >[5]</a></sup> When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.

Liquid whey contains lactose, <a href="http://en.wikipedia.org/wiki/Vitamin" title="Vitamin" >vitamins</a>, <a href="http://en.wikipedia.org/wiki/Protein" title="Protein" >protein</a>, and <a href="http://en.wikipedia.org/wiki/Mineral" title="Mineral" >minerals</a>, along with traces of <a href="http://en.wikipedia.org/wiki/Fat" title="Fat" >fat</a>. In 2005, researchers at <a href="http://en.wikipedia.org/wiki/Lund_University" title="Lund University" >Lund University</a> in <a href="http://en.wikipedia.org/wiki/Sweden" title="Sweden" >Sweden</a> discovered that whey appears to stimulate <a href="http://en.wikipedia.org/wiki/Insulin" title="Insulin" >insulin</a> release, in type 2 diabetics.<sup id="cite_ref-5" class="reference" ><a href="http://en.wikipedia.org/wiki/Whey#cite_note-5" >[6]</a></sup> Writing in the <i><a href="http://en.wikipedia.org/wiki/American_Journal_of_Clinical_Nutrition" title="American Journal of Clinical Nutrition" class="mw-redirect" >American Journal of Clinical Nutrition</a></i>, they also discovered that whey supplements can help regulate and reduce spikes in <a href="http://en.wikipedia.org/wiki/Blood_sugar" title="Blood sugar" >blood sugar</a> levels among people with <a href="http://en.wikipedia.org/wiki/Type_2_diabetes" title="Type 2 diabetes" class="mw-redirect" >type 2 diabetes</a> by increasing insulin secretion.</p>