Whey, acid, fluid

Fun Facts

1. Milk whey liquid is the fluid left over from the process of cheese making. During the manufacture of cheese, milk proteins are coagulated using either an enzyme called rennet or an acid, such as citric acid. The coagulated protein – primarily casein – forms the basis of cheese, while the remaining liquid contains soluble whey protein as well as other nutrients.
2. The nutritional value of sweet whey, obtained from rennet coagulation, differs slightly from that of acid whey, the product of acid coagulation.
3. The predominant nutrient in milk whey liquid is carbohydrates in the form of lactose, or milk sugar. A 1-cup serving of both sweet whey and acid whey contains nearly 13 g of carbs, accounting for three-fourths of its roughly 60 calories. Your body burns carbs as its primary fuel source, with all the cells of your body able to derive energy from the carbs in whey.
4. Milk whey liquid contributes several minerals to your diet, with differences depending on the milk coagulation process. For example, 1 cup of acid whey provides 250 mg of calcium and 200 mg of phosphorus, or 25 percent of your recommended daily intake of these minerals, while sweet whey gives you only about half this amount.