Molke

Molke, known in English as whey, is the liquid that remains after milk has been curdled and strained in cheese production. It is a byproduct of cheese making and is collected from the curd during the separation of solid curds from liquids.

Chemically, Molke consists mainly of water, lactose, whey proteins (such as beta-lactoglobulin and alpha-lactalbumin), minerals, and trace fats. There are two main varieties: sweet whey, produced when milk is coagulated with rennet, and acid whey, produced when acid is used to coagulate the milk. The composition can vary with milk source and processing methods.

Whey has numerous uses. It is processed into whey protein concentrates, isolates, and hydrolysates for nutrition and sports supplements due to its high-quality, complete protein profile. It is also used in baking, beverages, dairy products, and animal feed. In some cuisines, whey is consumed as a beverage or used as an ingredient in soups and bread.

Nutrition and safety considerations include a rich supply of high‑quality proteins with a favorable amino acid profile and rapid digestibility. Whey contains lactose, which may be an issue for some individuals with lactose intolerance. Fresh whey should be handled and pasteurized where appropriate to ensure safety.

Production and environmental aspects: Modern whey processing adds economic value by converting a former waste product into protein ingredients and other products. Efficient processing and proper disposal reduce environmental impact and support dairy sustainability.