whey


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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 ?
[USPRwire, Tue Sep 03 2019] The rising permeation of deproteinized whey as an economic source of dairy solids is boosting the growth of Deproteinized Whey Market .
The "Asia-Pacific - Whey - Market Analysis, Forecast, Size, Trends and Insights" report has been added to ResearchAndMarkets.com's offering.
[ClickPress, Tue Sep 03 2019] The rising permeation of deproteinized whey as an economic source of dairy solids is boosting the growth of Deproteinized Whey Market .
For effective absorption, whey protein must be broken down into tripeptides and dipeptides by endogenous peptidase within approximately 90 min of consumption; otherwise, the protein goes undigested and excreted from the body.
A proposed solution to this problem is to neutralize the acid whey prior to filtration.
"There is a public perception that whey protein supplementation will lead to bulkiness in women, and these findings show that is not the case," said Wayne Campbell, senior author on the study.
Before moving on to secondary uses for whey, be sure you've utilized its full cheesemaking possibilities.
The whey chemical composition is directly related to the method used in cheese production.
The way protein has been delivered has evolved from standard whey to include isolates and whey protein fractions.
"PowerBar Clean Whey protein bars and drinks are on trend with the movement toward removing artificial sweeteners, colors and flavors from foods and utilizing high-quality proteins, like the whey protein we use in the Clean Whey product line."
A study reported at the annual meeting of the Endocrine Society found a benefit for the inclusion of whey protein at breakfast by individuals with type II diabetes.*