Whey
Whey
Whey (/weɪ/), derived from the Old English word hwæg, is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses.
Etymology
The term "whey" is derived from the Old English hwæg, which is believed to be from Proto-Germanic *hwagaz, meaning "sour". The modern English word has been in use since before the 12th century.
Types of Whey
There are three main types of whey: sweet whey, acid whey (seen in making yogurt), and cheese whey. The difference between the three is the method of extraction.
Uses
Whey is used for various purposes, including:
- As a food additive for its nutritional value.
- In the production of whey protein supplements.
- As a feed for livestock.
- In the production of biofuel.
Health Benefits
Whey is a rich source of protein and can help in the growth and repair of tissues. It is also beneficial for weight management, muscle protein synthesis, and may help people with type 2 diabetes control their glucose levels.
Related Terms
- Whey Protein: A mixture of proteins isolated from whey.
- Lactose: The sugar present in milk. Whey is typically low in lactose.
- Casein: The family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk.
External links
- Medical encyclopedia article on Whey
- Wikipedia's article - Whey
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