Whey. - The residue left from milk in the process of the making of cheese is known as whey. Whey consists of that portion of milk which is not precipitated by the rennet and which separates when the casein of milk is coagulated and sets in the process of cheese making. The whey contains the principal portion of the water in milk, the most of the milk sugar therein, and small quantities of butter and soluble nitrogenous portions (albumin) and solid particles which remain suspended in the solution. It may, therefore, be properly considered as milk from which the greater part of the nitrogenous portions and fat particles has been separated. The value of whey as a food product consists chiefly in the milk sugar which it contains. It is not very largely used for human food but is valued as a food for young domesticated animals, especially pigs and poultry.🏁

Whey. - The residue left from milk in the process of the making of cheese is known as whey. Whey consists of that portion of milk which is not precipitated by the rennet and which separates when the casein of milk is coagulated and sets in the process of cheese making. The whey contains the principal portion of the water in milk, the most of the milk sugar therein, and small quantities of butter and soluble nitrogenous portions (albumin) and solid particles which remain suspended in the solution. It may, therefore, be properly considered as milk from which the greater part of the nitrogenous portions and fat particles has been separated. The value of whey as a food product consists chiefly in the milk sugar which it contains. It is not very largely used for human food but is valued as a food for young domesticated animals, especially pigs and poultry.🏁