| Whey, sweet, fluid Nutritional value per 100 g (3.5 oz) |
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| Energy 30 kcal 110 kJ | ||||||||
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| Percentages are relative to US recommendations for adults. |
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Whey or milk plasma is the liquid 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.
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Production
Whey is a byproduct of cheese product; it is one of the components which separates from milk after rennet (a byproduct of veal production, which are in turn fed often on whey) is added.
Uses
Whey is used to produce ricotta and brown cheeses and many other products for human consumption. It is also an additive in many processed foods, including breads, crackers and commercial pastry, and in animal feed. Whey proteins primarily consist of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP). Whey protein (derived from whey) is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. In Switzerland, where cheese production is an important industry, whey is used as the basis for a carbonated soft drink called Rivella. In Israel, dairy farmers supplement cows with whey to ensure a steady supply of proteins and calcium.
Health
Liquid whey contains lactose, vitamins, and minerals along with traces of fat. Researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release. Writing in the American Journal of Clinical Nutrition [1], they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing insulin secretion.
Whey protein
Whey protein is the name for a collection of globular proteins that can be isolated from whey. It is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native forms, independent of pH. Whey has the highest Biological Value (BV) of any known protein.
