whey

     

Whey or milk plasma is the liqui 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. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. Acid whey (also known as sour whey) is obtained during the making of acid types of cheese such as cottage cheese.

Trivia about whey

  • It's the watery part of milk that separates from the curds when making cheese
  • Little Miss Muffet could tell you this must be expelled from milk before you can make cheese
  • In the two foods being consumed by Little Miss Muffet when the spider frightens her
  • This liquid produced when curds separate from milk was once considered a refreshing drink
  • Ricotta isn't a cheese, it's a cheese by-product made from this liquid drained from cheeses
  • (Jimmy of the Clue Crew performs a science experiment.) Milk is a colloid, meaning a liquid with solid particles spread throughout; using vinegar, you can separate the solids, called curd, from the liquid, which is called this
  • Sold as a powder, this protein found in cow's milk helps replace amino acids you lose in a workout

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