WHEY Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
Whey is the portion of milk remaining after coagulation and removal
of curd. there are two principal types: sweet whey obtained during
the making of rennet-type hard cheeses like cheddar and swiss,
with a ph of approximately 6.1; and acid whey obtained during the
making of acid-type cheeses such as cottage cheese, with a ph of
approximately 4.4–4.6. whey is used as a source of lactose, milk
solids, and whey proteins. it is used in baked goods, ice cream, and
dry mixes.
WHEY Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
