what is whey powder ?

Answer 1

whey is the water like liquid which floats to the top of a container containing curd. its condesed form is called whey powder.

it is a power house of protein and is considered to be extremely good for health. dieticians love to include it as a part of ur balanced meal

Answer 2

It is the by-product of the milk processing operation, whey is also found in the cheese making business, it occurs after the milk solids have been separated for the curds to be made into cheese.

To find it, most health food stores carry it, GNC Nutrition Stores, Bodybuilding suppliers (just don't buy anything that is not PURE whey powder).

You can use it in substitute for milk or milk products, as a supplement in protein shakes, baking. I have even heard if you mix it with a generic cold cream and cleanse your skin at night it makes it softer?? what ever it does for you, good luck, it is not something to be afraid of.

Answer 3

Whey has been known for decades as a product of high nutritional value. Today, the development of markets using whey powder and fractions of whey as ingredients in foodstuffs for human and animal consumption have transformed the previously troublesome by-product whey into a valuable product for the dairy and cheese-making industries.

There are two main groups of whey:

Sweet-whey. This is also termed cheese whey and is produced during cheese-making, when rennet is used. Sweet-whey forms a very large family of products. Their compositions may vary only slightly but their properties are very different. The pH value of sweetwhey can range between 5.2 and 6.7
Sour-whey. This can be acid-whey, quark or cottage-cheese whey and sour sweet-whey. Acid-whey, also known as caseinwhey, originates from the manufacture of casein by means of lactic acid and hydrochloric acid. The origin of quark or cottage-cheese whey is self-explanatory. Lactic acid created through natural fermentation gives the whey a high acidity. The pH values of these types of whey range from 3.8 to 4.6. If insufficient care is given to the cheese-whey, it becomes more sour by continued natural fermentation. Such a process is of course undesirable so that soured (not sour) whey cannot be considered a natural product
Read more about whey powder.

All types of whey can be spray-dried. Each, however, requires its own handling techniques. Layouts for spray-dried whey can vary from the very simple to the sophisticated. Generally speaking, sweet (cheese) whey is easier to dry than acid-whey. The main operations used for the manufacture of whey powder are as follows:

Preheating
Concentration
Flash cooling
Precrystallization
Spray drying
Cooling in a vibrated fluid bed
CHOICE OF WHEY POWDER PROCESS

The choice of process depends upon the type of whey available, the intended market for the whey powder and the plant location. The ability to handle sweet-whey and yet produce a non-caking product permits use of a simpler layout than if sour-whey is to be processed. If the dried powder is intended for dry powder mixes, flow-ability is essential and the process must be equipped with crystallization and cooling stages to ensure that this property is obtained. Local climate should also be considered. If the climate is too humid, it is advisable to use a process that produces a less hygroscopic product with low caking tendencies.

Answer 4

Whey or milk plasma 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. Whey is used to produce ricotta and gjetost cheeses and many other products for human consumption. It is used as an additive in many processed foods, including breads, crackers and commercial pastry. In addition, whey is used as an animal feed. Whey proteins mainly consist of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, it may also contain glycomacropeptides (GMP).

Answer 5

you can find it easily at wholefoods.

its a kinda like flaxseed. i'm no expert on it. i think its a subsitute for dairy products? i'm not sure