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Milk whey

Item No. Z 291





It is a liquid that remains after the coagulation and straining of milk. Whey is a by-product in the production of cheese or casein and has several commercial applications. Sweet whey is obtained in the production of hard cheeses, such as cheddar or Swiss cheese. Sour whey is obtained in the
Description
It is a liquid that remains after the coagulation and straining of milk. Whey is a by-product in the production of cheese or casein and has several commercial applications. Sweet whey is obtained in the production of hard cheeses, such as cheddar or Swiss cheese. Sour whey is obtained in the production of acidic cheeses, such as cottage cheese. It is a source of whey protein, potassium, calcium and phosphorus; it prevents the development of osteoporosis.
Usage description
It is used as a source of potassium and calcium, vitamins for diseases of the gastrointestinal tract and kidneys.
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