whey

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Related to Lactoserum: lactic acid, whey

whey

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(food engineering)
The watery part of milk separated from the curd in the process of making cheese.
References in periodicals archive ?
The combination of lactic acid and lactoserum was regarded as user-friendly (97.
14,15,18 In a study in Thai women, 6(2%) patients experienced itching, abnormal vaginal discharge, burning sensation, and itching with fungal vaginosis, due to the use of combination of lactic acid and lactoserum.
8%) patients experienced 11 AEs associated with the combination of lactic acid and lactoserum, which included vaginal candidiasis, erythema, hyperaemia, irritation and itching.
Therefore, the present study was designed to measure and compare the total proteins, lactoserum proteins and caseins in milk of these dairy species/cow types and in the bulk milk.
The present study was conducted to measure the comparative values of total proteins, lactoserum protein and caseins in the milk from uninfected mammary glands of Nili-Ravi buffaloes, Sahiwal and cross-bred cows.
Contents of milk total proteins, milk caseins and lactoserum (whey) proteins were estimated.
Influence de la structure sur les proprietes de surface des proteines de lactoserum.
Denaturation thermique de la P-Iactoglobuline et proprietes gelifiantes des concentres proteiques de lactoserum.
839777 Eggs, milk (in all forms), butter, cream, cheeses and specialty cheese products, yoghurts, lactic proteins and lactoserum, lactic yeast and other dairy goods; all included in Class 29.
2385690 Eggs, milk (in any form), butter, cream, cheese and cheese specialities, cheese spreads, cheese products, cheese based products, yoghurts, milk proteins and lactoserum, milk yeasts and other milk products, milk beverages; all included in Class 29.
Lactoserums et sous-produits laitiers dans l'alimentation du porc.