Whey, sweet, dried

Fun Facts

1. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese.
2. Whey is used to produce whey cheeses such as ricotta, whey butter, so-called brown cheeses such as Brunost (technically not cheeses at all), and many other products for human consumption. It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed.
3. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1
4. Whey 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.
5. Dairy whey remaining from home-made cheese making has many uses. It is a flour conditioner and can be substituted for skim milk in most baked good recipes that require milk
6. Whey protein (derived from whey) is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. In Switzerland, where cheese production is an important industry, whey is used as the basis for carbonated soft drinks such as Rivella and Montino.