what is whey?

Question

it is used for making cheese

Answer 1

It is the liquid that is left after the cheese curds are removed.

whey

Definition: [HWAY; way] The watery liquid that separates from the solids (curds) in cheesemaking. Whey is sometimes further processed into whey cheese (see cheese). It can be separated another step, with butter being made from the fattier share. Whey is also used in processed foods such as crackers. Primarily, however, whey is more often used as livestock feed than it is in the human diet.


--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,,1112,00.html

Answer 2

Whey is a by-product of cheese making. It is formed when the curds separate from the milk or cream. After the cheese curds are formed, the remaining liquid is called whey. This liquid is watery and thin. Sometimes whey has a tinge of bluish color, but this depends on the quality and type of milk used.

Answer 3

whey

The residue from milk after removal of the casein and most of the fat (as in cheese making); also known as lacto-serum. Contains about 1% protein (lactalbumin and lactoglobulin) together with all the lactose and water-soluble vitamins and minerals, and therefore has some food value, although it is 92% water.

Whey cheese can be made by heat coagulation of the protein and whey butter from the small amount of fat (0.25%). Dried whey is added to processed cheese; most whey is fed in liquid form to pigs.

Answer 4

Liquid which separates from the curd when milk curdles. Used in cheese-making.

Answer 5

While weighing wonderful wheelbarrows (w)reaking with watery whey, why worry? We'll walk with whomever wants whey when

Answer 6

the watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fat