Patrick Oconnell
Whey is the liquid byproduct of cheese and yogurt production. It is used to produce whey cheeses such as ricotta, brunost, and whey butter. Whey is also used as a dough conditioner and can be substituted for skimmed milk in baked goods. Historically, whey was used as a fertilizer and disposed of in rivers and streams, but due to its high biological oxygen demand, this practice is now prohibited. Today, whey is used in health food products and as a protein supplement in the form of powders and shakes.
Explore related products
What You'll Learn
Making whey cheese
Whey is the liquid that remains after milk has been curdled and strained, and it is a byproduct of cheesemaking. It was historically considered a waste product and was pumped into rivers and streams, but this practice was prohibited due to its negative impact on the environment. Nowadays, whey is used in the production of whey cheese, with albumin cheese and brunost being the two main types.
Whey cheese is a dairy product made from whey, the byproduct of cheesemaking. It allows cheesemakers to use the remaining whey instead of discarding it as waste. To make coagulated whey cheese, heat, and optionally acid, is used to coagulate the whey. This type of cheese has a low lactose content and a white-to-yellowish color. The production yield of coagulated whey cheese is generally lower than that of ordinary cheese, as whole milk only contains about 1% whey protein. The yield depends on the composition of the whey, the addition of milk or cream, the production technology, and the moisture content of the final product.
To produce albumin cheese, the albumin in the whey is coagulated with heat and possibly acid. Examples of albumin cheese include ricotta and mizithra, which have a low lactose content. To make brunost, the whey is concentrated by boiling it down and then molding it. Cheeses produced using this method have a high lactose content and a yellowish-to-brown color, with a sweet, cooked, or caramelized flavor.
When making cheese at home, you can expect to produce a significant amount of whey. For example, one pound of soft cheese, such as mozzarella or goat cheese, made from a gallon of milk, yields about nine pounds of whey. Instead of discarding it, you can use the whey to make ricotta cheese. The sweeter the whey, the richer the ricotta will be, but a lower pH whey will result in a higher yield. You can also use the whey in other recipes, such as bread, pancakes, muffins, and other baked goods, substituting it for skimmed milk.
In addition to food applications, whey has several other uses. It can be used as a fertilizer for plants, sprayed onto gardens to prevent powdery mildew, and added to compost to lower the pH of the soil. It can also be used in lacto-fermentation instead of salt to speed up the fermentation process.
Subway's Steak and Cheese: What's the Real Deal?
You may want to see also
As a dough conditioner
Whey is the liquid that remains after milk has been curdled and strained during the cheese-making process. It is a byproduct of the manufacturing of cheese or casein. There are two types of whey: sweet whey and acid whey (or sour whey). Sweet whey is produced when cooks use rennet to coagulate cheese, while acid whey is produced from using acid to curdle cheese.
Whey can be used as a dough conditioner. Dough conditioners are any baking ingredients that improve the production and consistency of a dough. They simplify and expedite the bread-making process, making the dough easier to manage and more tolerant to handling. They also improve the environment and nutrients in the dough to promote yeast growth. Whey can be substituted for skimmed milk in most baked goods recipes that require milk, such as bread, pancakes, muffins, pizza dough, and waffles. It has a softening effect on glutenous bread dough, and can be used in place of water in pizza dough recipes. Whey can also be used in place of water when boiling pasta or rice, adding flavour and nutrients to the dish.
Whey is packed with protein and nutrients and is commonly marketed as a dietary supplement. It contains β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins, and several minor whey proteins. It also contains lactose, vitamins, and minerals, along with traces of fat.
Rennet's Role: The Science of Cheesemaking
You may want to see also
As a protein supplement
Whey is the liquid that remains after milk has been curdled and strained, and it is a byproduct of cheese manufacturing. It is rich in protein, containing β-lactoglobulin, α-lactalbumin, Glycomacropeptide, bovine serum albumin, immunoglobulins, and other minor whey proteins.
Historically, whey was considered a waste product and was often pumped into rivers and streams, which led to the growth of large concentrations of algae that were deemed hazardous to the ecosystem. However, due to its high protein content, whey eventually found its way into health food products as a popular protein supplement.
Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. It is available in health food and grocery stores, drugstores, and gyms in the form of powder, both flavoured and plain. Whey protein can be added to smoothies and other blended drinks, pancakes, homemade energy bars, soups, and stews. It can also be used in place of water or milk in savoury recipes or as the liquid ingredient in baked goods.
The demand for industrial whey protein is high, and it is used in a variety of food products, including protein shakes and bars. The protein industry has become so large that it nearly overtook the cheese-making side of the business. Some large-scale cheesemakers now primarily produce whey, with cheese becoming a byproduct.
Cauliflower Cheese: Quick, Easy, Cheesy Comfort Food
You may want to see also
Explore related products
As a fertiliser
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of cheese manufacturing. In areas where cheese is made, excess whey is sometimes sprayed over hay fields as a fertiliser.
Whey can be used as a fertiliser in gardens. It is useful on both large areas and small flowerpots. It can be used regularly without fear of over-fertilising. It is recommended to strain the whey in cheesecloth or butter muslin to remove any large pieces of curd. It should then be diluted before adding it to the soil. This is usually done by mixing it with an equal amount of water. The diluted whey can be poured around the base of plants, with a recommended maximum of 1" per week. It can also be sprayed onto plants to prevent the spread of fungal diseases.
Whey contains 6 to 7 percent milk solids, as well as several nutrients needed for plant growth, including nitrogen, phosphorus, potassium, calcium, magnesium, and sodium. It has a very low N-P-K ratio of about 0.15-0.05-0.17. To apply the same amount of nitrogen as an all-purpose fertiliser, the whey should be mixed half-and-half with water. This will supply 0.1 ounces of nitrogen, 0.04 ounces of phosphorus, and 0.12 ounces of potassium per gallon. This mixture can be used in place of regular fertiliser every other time you fertilise. It can be used at a rate of 1 gallon per 10 square feet of garden space every seven to 14 days.
Whey is acidic, with a pH between 4.0 and 6.1. It can be used to correct the pH in soils that are too alkaline for specific plants. Cottage cheese whey is the most strongly acidic and is the most effective at lowering pH. It is important to know the pH of your soil before using whey as a fertiliser, as it may not be suitable for soils that are already very acidic.
The Truth About Shredded Cheese Shelf Life
You may want to see also
In lacto-fermentation
Whey is a byproduct of the coagulation of proteins and fats in milk and cream during the cheese-making process. It is usually filtered or strained out, but it contains about 55% of the milk's nutritional load, including proteins and carbohydrates.
Whey can be used in lacto-fermentation to make a variety of products, including:
Lacto-Fermented Vegetables
A simple recipe for lacto-fermented vegetables involves combining whey, salt, and filtered water in a jar and stirring well before adding finely chopped vegetables. The mixture is then kept in a dark and cool place for at least 48 hours. It is important to note that not all whey is a suitable fermentation-culture kickstarter as it needs to be rich in beneficial organisms. The whey used for this purpose should be obtained from culturing milk at a temperature below 100°F.
Fermented Beverages
Fermented beverages are rich in nutrition and diverse in taste. They can be made from a variety of bases, including fruit, cheese whey, sweet sorghum, and coffee pulp. When used as a base for fermented beverages, whey can be combined with lactobacilli, which have been obtained using new selection methods, to create a wholesome and nutritious drink. This can be especially beneficial for individuals with intestinal imbalances.
Ruminant Feed Supplement
Whey containing lactose at concentrations of up to 7% can be efficiently fermented to produce a ruminant feed supplement rich in crude protein. The lactose in unpasteurized whey is fermented to lactic acid by Lactobacillus bulgaricus at a temperature of 43°C and a pH of 5.5. The lactic acid produced is then neutralized with ammonia to form ammonium lactate, which is concentrated and adjusted to a pH of 6.8.
Ethanol
The lactose in cheese whey can be fermented to produce ethanol, a biofuel derived from a renewable source. This process helps to reduce the polluting potential of dairy waste.
Skin and Hair Care
Whey can also be used in skincare and hair care routines. For example, whey can be combined with aloe vera gel and then strained with a cloth or strainer to create a shaving cream. Additionally, whey can be mixed with honey and rose water or distilled water to create a face mask.
Creative Ways to Use Head Cheese
You may want to see also
Frequently asked questions
Cheese whey is the liquid that remains after milk has been curdled and strained. It is a by-product of cheese or casein manufacturing.
Cheese whey has several commercial uses. It is used to produce whey cheeses such as ricotta, brunost, and whey butter. It is also used as an additive in processed foods, including bread, crackers, and pastries.
Cheese whey has a high biological oxygen demand (BOD) due to its high lactose concentration, which can make it very polluting. In the past, whey was pumped into rivers and streams, which led to the growth of large concentrations of algae that harmed the ecosystem. Today, strict laws regulate the disposal of whey.
Cheese whey can be used in lacto-fermentation to speed up the fermentation process. It can also be used as a nitrogen supplement in gardens to change the pH of the soil and discourage powdery mildew.
