{"id":58903,"date":"2024-02-18T15:13:13","date_gmt":"2024-02-18T15:13:13","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58903"},"modified":"2024-02-18T15:13:18","modified_gmt":"2024-02-18T15:13:18","slug":"what-is-cheese-whey","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/","title":{"rendered":"What is Cheese Whey?"},"content":{"rendered":"\n<p><a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">Cheese<\/a> whey is a by-product of the cheesemaking process. It is the yellowish liquid that separates from the curds during the making of most cheeses. After milk is coagulated to form curds (the solids), the remaining liquid is known as whey.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Whey.jpeg\" alt=\"What is Cheese Whey\" class=\"wp-image-58912\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Whey.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Whey-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Whey contains about 50% of the total solids from the original milk.<\/strong> This includes proteins, minerals, vitamins, and lactose sugar. It also retains about 70-90% of the milk <strong>minerals<\/strong> and contains most water-soluble <strong>vitamins<\/strong> from the milk.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Composition_of_Whey\" title=\"Composition of Whey\">Composition of Whey<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Types_of_Cheese_Whey\" title=\"Types of Cheese Whey\">Types of Cheese Whey<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Sweet_Whey\" title=\"Sweet Whey\">Sweet Whey<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Acid_Whey\" title=\"Acid Whey\">Acid Whey<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Production_and_Problems_of_Whey\" title=\"Production and Problems of Whey\">Production and Problems of Whey<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Whey_Processing_Solutions\" title=\"Whey Processing Solutions\">Whey Processing Solutions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Whey_Concentration\" title=\"Whey Concentration\">Whey Concentration<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Whey_Fractionation\" title=\"Whey Fractionation\">Whey Fractionation<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Conversion_Into_Value-Added_Products\" title=\"Conversion Into Value-Added Products\">Conversion Into Value-Added Products<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Applications_of_Whey\" title=\"Applications of Whey\">Applications of Whey<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Food_Industry\" title=\"Food Industry\">Food Industry<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Non-Food_Applications\" title=\"Non-Food Applications\">Non-Food Applications<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Whey_Cheese\" title=\"Whey Cheese\">Whey Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Production\" title=\"Production\">Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Characteristics\" title=\"Characteristics\">Characteristics<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Uses\" title=\"Uses\">Uses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Environmental_Impact\" title=\"Environmental Impact\">Environmental Impact<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Converting_Whey_into_Beverages\" title=\"Converting Whey into Beverages\">Converting Whey into Beverages<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#What_are_the_different_types_of_whey\" title=\"What are the different types of whey?\">What are the different types of whey?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Why_was_whey_considered_an_environmental_issue_earlier\" title=\"Why was whey considered an environmental issue earlier?\">Why was whey considered an environmental issue earlier?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#What_are_the_components_in_whey_used_for_making_products\" title=\"What are the components in whey used for making products?\">What are the components in whey used for making products?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#How_is_whey_converted_into_whey_cheese\" title=\"How is whey converted into whey cheese?\">How is whey converted into whey cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#What_kind_of_whey_beverages_are_produced_nowadays\" title=\"What kind of whey beverages are produced nowadays?\">What kind of whey beverages are produced nowadays?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-whey\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Composition_of_Whey\"><\/span>Composition of Whey<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The exact composition of whey depends on factors like the type of milk used and variety of cheese produced. But in general, whey contains:<\/p>\n\n\n\n<ul>\n<li><strong>Water:<\/strong>&nbsp;Around 93-95%<\/li>\n\n\n\n<li><strong>Lactose:<\/strong>&nbsp;Approx. 70% of milk sugar, 4.5-5% whey solids<\/li>\n\n\n\n<li><strong>Proteins:<\/strong>&nbsp;20% of milk protein, 0.6-0.8% whey solids<\/li>\n\n\n\n<li><strong>Minerals:<\/strong>&nbsp;70-90% of milk minerals, 0.5-0.7% whey solids<\/li>\n\n\n\n<li><strong>Fat:<\/strong>&nbsp;Traces<\/li>\n\n\n\n<li><strong>Lactic acid:<\/strong>&nbsp;Present in acid whey<\/li>\n<\/ul>\n\n\n\n<p><strong>Whey proteins<\/strong> mainly consist of \u03b2-lactoglobulin and \u03b1-lactalbumin. The total protein also includes small amounts rennet and lipase enzymes used during cheesemaking.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Types_of_Cheese_Whey\"><\/span>Types of Cheese Whey<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are two main types of whey produced during cheesemaking:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sweet_Whey\"><\/span>Sweet Whey<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Sweet whey, also called <strong>rennet whey<\/strong>, comes from cheeses produced using rennet enzymes for coagulation. This includes popular cheeses like cheddar, Swiss, Parmesan etc.<\/p>\n\n\n\n<p>Sweet whey has a pH of 6.2-6.4 and contains little mineral salts. It does not have lactic acid.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Acid_Whey\"><\/span>Acid Whey<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Acid whey is produced when making cheeses coagulated using acids like vinegar or lemon juice instead of rennet. Examples include <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-burrata-cheese\/\">cottage cheese<\/a> and <a href=\"https:\/\/aglassandahalffullproductions.com\/cheddar-cheese-vs-cream-cheese\/\">cream cheese<\/a>.<\/p>\n\n\n\n<p>Acid whey has lower pH of 5.0-4.6 due to the presence of lactic acid. It also contains higher mineral salts like calcium lactate.<\/p>\n\n\n\n<p><strong>The type of cheese impacts the exact composition and properties of the expelled whey.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Production_and_Problems_of_Whey\"><\/span>Production and Problems of Whey<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>During cheesemaking, about <strong>9-14 pounds of whey is produced per pound of cheese curd formed.<\/strong> So cheese factories generate huge quantities of whey daily.<\/p>\n\n\n\n<p>The global annual cheese production is around <strong>24 million tons<\/strong> which leads to almost <strong>22 million tons of cheese whey<\/strong>.<\/p>\n\n\n\n<p>This excess whey was earlier regarded as a troublesome waste product by dairies. When disposed untreated, it causes serious environmental issues:<\/p>\n\n\n\n<ul>\n<li>Has high&nbsp;<strong>biological oxygen demand (BOD)<\/strong>&nbsp;- can deplete oxygen in water bodies leading to aquatic life destruction<\/li>\n\n\n\n<li>Contains high concentration of organic matter like lactose sugars - promotes uncontrolled microbial growth impacting ecosystems<\/li>\n<\/ul>\n\n\n\n<p>Due to its detrimental environmental effects if discharged improperly, managing surplus whey in eco-friendly ways is vital for cheese producers.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Cheese plants produce very large quantities of whey, needing sustainable solutions for handling it.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Whey_Processing_Solutions\"><\/span>Whey Processing Solutions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Earlier whey was carelessly disposed as effluent or used in low value applications like animal feed. But with increasing awareness of its rich composition and pollution potential, cheese companies now use improved techniques:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Whey_Concentration\"><\/span>Whey Concentration<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Partial water removal by <strong>evaporation or membrane filtration (ultrafiltration, reverse osmosis)<\/strong> to concentrate whey proteins and lactose. Concentrates can be further processed into whey powder, whey protein isolate etc.<\/p>\n\n\n\n<p>Reduces product volumes, enabling economical storage and transport.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Whey_Fractionation\"><\/span>Whey Fractionation<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Separation into individual <strong>protein and lactose fractions<\/strong> using filtration processes. These purified components have wider applications in food and pharmaceutical sectors.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conversion_Into_Value-Added_Products\"><\/span>Conversion Into Value-Added Products<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Fermentation<\/strong> to produce vitamins, acids, gases, ethanol etc. Or base material for <strong>single cell proteins<\/strong>. Enables full utilization of all nutrients in a sustainable manner.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Applications_of_Whey\"><\/span>Applications of Whey<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Thanks to recognition of its nutritional value, rich composition and improved processing methods, surplus whey today finds uses in diverse products:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Food_Industry\"><\/span>Food Industry<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Whey powder, whey protein concentrates, lactose products are used in -<\/p>\n\n\n\n<ul>\n<li><strong>Bakery<\/strong>&nbsp;- breads, biscuits<\/li>\n\n\n\n<li><strong>Confectionery<\/strong>&nbsp;- chocolate, candy<\/li>\n\n\n\n<li><strong>Dairy<\/strong>&nbsp;- <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-ice-cream\/\">yogurt<\/a>, <a href=\"https:\/\/aglassandahalffullproductions.com\/almond-butter-ice-cream-recipe\/\">ice cream<\/a>, <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">processed cheese<\/a><\/li>\n\n\n\n<li><strong>Beverages<\/strong>&nbsp;- smoothies, health drinks<\/li>\n\n\n\n<li><strong>Infant formulas<\/strong><\/li>\n\n\n\n<li><strong>Animal feed<\/strong><\/li>\n<\/ul>\n\n\n\n<p><strong>Whey permeate<\/strong> remaining after protein removal is used to form -<\/p>\n\n\n\n<ul>\n<li>Probiotic drinks<\/li>\n\n\n\n<li>Bioethanol<\/li>\n\n\n\n<li>Organic acids by fermentation<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Non-Food_Applications\"><\/span>Non-Food Applications<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Pharma products<\/strong>&nbsp;- lactose is an inert carrier and coating agent<\/li>\n\n\n\n<li><strong>Cosmetics<\/strong>&nbsp;- moisturizing and film-forming properties<\/li>\n\n\n\n<li>Whey&nbsp;<strong>protein hydrolysates<\/strong>&nbsp;in creams, lotions<\/li>\n\n\n\n<li><strong>Biodegradable plastics<\/strong><\/li>\n\n\n\n<li><strong>Biogas<\/strong>&nbsp;production by anaerobic digestion<\/li>\n<\/ul>\n\n\n\n<p>Instead of being a polluting waste, cheese whey is now processed into a wide range products owing to its rich nutritional profile and techno-functional properties.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Whey_Cheese\"><\/span>Whey Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Whey drained off after coagulating milk into cheese also contains around 50% of milk solids itself. This residual protein and fat can be recovered to make whey cheese, also termed as albumin or <a href=\"https:\/\/aglassandahalffullproductions.com\/burrata-cheese-vs-ricotta\/\">ricotta cheese<\/a>.<\/p>\n\n\n\n<p><strong>Whey cheese utilizes the solids left behind in expended whey after cheese production.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Production\"><\/span>Production<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Whey cheese is produced by 2 methods:<\/p>\n\n\n\n<p><strong>1. Coagulating Proteins<\/strong><\/p>\n\n\n\n<p>Heating whey to 195\u00b0F or above causes the soluble <strong>whey proteins to denature and precipitate out from the whey.<\/strong> The coagulated proteins are then collected by filtering and pressed into whey cheese.<\/p>\n\n\n\n<p>Acid like vinegar or lemon juice can also be added to aid protein coagulation.<\/p>\n\n\n\n<p><strong>2. Concentrating Whey<\/strong><\/p>\n\n\n\n<p>In this method, whey is simply boiled down to evaporate most of the water content. This concentrates the residual lactose and milk solids present into whey cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Characteristics\"><\/span>Characteristics<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Soft, crumbly texture<\/li>\n\n\n\n<li>White to pale yellow color<\/li>\n\n\n\n<li>Mild flavor, sweet taste due to lactose<\/li>\n\n\n\n<li>Lower yield than cheese curd<\/li>\n<\/ul>\n\n\n\n<p>Whey cheese has good nutritive value owing to high protein content. But it tends to be deficient in calcium and some essential amino acids compared to regular cheese.<\/p>\n\n\n\n<p><strong>Common examples include ricotta, brocciu, urda, mysost.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Uses\"><\/span>Uses<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Ricotta and whey cheese are popular ingredients in:<\/p>\n\n\n\n<ul>\n<li>Lasagna, ravioli, pizza and other Italian dishes<\/li>\n\n\n\n<li>Cheesecakes, pastry fillings<\/li>\n\n\n\n<li>Dips, salads, dressings<\/li>\n\n\n\n<li>Salty or sweet snacks<\/li>\n<\/ul>\n\n\n\n<p>Their light texture and mild taste allows utilizing whey cheese in many preparations, both in savory and sweet recipes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Environmental_Impact\"><\/span>Environmental Impact<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Historically, disposing large volumes of whey from cheese factories has been a major ecological concern:<\/p>\n\n\n\n<ul>\n<li><strong>Organic matter<\/strong>&nbsp;present depletes oxygen levels in water bodies via microbial action<\/li>\n\n\n\n<li><strong>Nutrients<\/strong>&nbsp;like lactose, proteins in whey promote algal blooms and uncontrolled growth altering aquatic ecosystems<\/li>\n\n\n\n<li>Changes&nbsp;<strong>pH, salinity<\/strong>&nbsp;impacting flora and fauna<\/li>\n\n\n\n<li><strong>Milk solids<\/strong>&nbsp;increase turbidity, hindering sunlight penetration<\/li>\n<\/ul>\n\n\n\n<p>Studies by Purser and Baker in the 1990s showed that <strong>1 liter of whey has a similar pollution potential as 3 liters of domestic sewage.<\/strong><\/p>\n\n\n\n<p>Hence, uncontrolled whey disposal into water streams severely impacts the natural biological cycles. Sustainable whey management practices are vital for environmental preservation as well as utilizing its nutritional richness.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Converting_Whey_into_Beverages\"><\/span>Converting Whey into Beverages<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>To cater to growing consumer demand for healthy, functional drinks, whey is now used to produce various novel beverages:<\/p>\n\n\n\n<p><strong>Whey Protein Beverages<\/strong><\/p>\n\n\n\n<ul>\n<li>Clear protein waters, shakes<\/li>\n\n\n\n<li>Meal replacements<\/li>\n\n\n\n<li>Sports and post workout drinks<\/li>\n<\/ul>\n\n\n\n<p>Fortified with whey protein isolates for extra nutrition.<\/p>\n\n\n\n<p><strong>Fermented Probiotic Beverages<\/strong><\/p>\n\n\n\n<p>Whey permeate, deproteinized whey etc. fermented using cultures like <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-kefir\/\">kefir<\/a> grains. May include fruit juice or yogurt cultures addition.<\/p>\n\n\n\n<p><strong>Whey-based smoothies<\/strong><\/p>\n\n\n\n<p>Whey protein powders provide high quality nutrition and desired texture when blended with fruits, veggies, nuts etc.<\/p>\n\n\n\n<p><strong>Whey lemonades or sodas<\/strong><\/p>\n\n\n\n<p>Sweet whey or whey powder used with added fruit flavors to form refreshing carbonated drinks.<\/p>\n\n\n\n<p><strong>Alcoholic Beverages<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Whey wine<\/strong>&nbsp;- wine fermented using microbes on whey as substrates instead of sugars from fruits<\/li>\n\n\n\n<li><strong>Whey beer<\/strong>&nbsp;- malted whey, water and hops brewed into beers<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_are_the_different_types_of_whey\"><\/span>What are the different types of whey?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The two main varieties are sweet whey produced using rennet and acid whey formed via <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">acid coagulation<\/a> of milk. Their composition varies based on cheese type.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_was_whey_considered_an_environmental_issue_earlier\"><\/span>Why was whey considered an environmental issue earlier?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Whey has high BOD causing oxygen depletion in water bodies. And unchecked microbial growth on whey damages aquatic ecosystems.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_are_the_components_in_whey_used_for_making_products\"><\/span>What are the components in whey used for making products?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Mainly whey protein isolates, concentrates, hydrolysates, lactose, lactic acid and mineral salts.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_is_whey_converted_into_whey_cheese\"><\/span>How is whey converted into whey cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Either by heat coagulation of residual proteins or boiling down to concentrate overall solids. Common examples are ricotta, mysost, brocciu etc.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_kind_of_whey_beverages_are_produced_nowadays\"><\/span>What kind of whey beverages are produced nowadays?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Whey <a href=\"https:\/\/aglassandahalffullproductions.com\/will-a-milk-frother-mix-protein-powder\/\">protein shakes<\/a>, fermented probiotic drinks, smoothies, lemonades, alcoholic wines and beer using whey.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Cheese whey<\/strong> was initially regarded as a challenging waste by-product of the dairy industry.<\/p>\n\n\n\n<p>But ongoing research and improved processing methods have now established whey as a nutritionally rich co-product for manufacturing various food ingredients, products and beverages.<\/p>\n\n\n\n<p>Whey constituents like proteins, lactose and minerals are also increasingly finding novel non-food applications.<\/p>\n\n\n\n<p>Additionally, processing surplus whey in eco-friendly ways rather than disposing as effluent has helped resolve its pollution issues.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheese whey is a by-product of the cheesemaking process. It is the yellowish liquid that separates from the curds during the making of most cheeses. After milk is coagulated to form curds (the solids), the remaining liquid is known as whey. Whey contains about 50% of the total solids from the original milk. This includes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58903"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58903"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58903\/revisions"}],"predecessor-version":[{"id":58913,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58903\/revisions\/58913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58912"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}