Wheys

Wheys are the liquid byproduct of cheesemaking. When milk is coagulated and strained, the solid curds are separated from the liquid whey. This liquid is primarily composed of water, lactose, whey proteins, minerals, and vitamins. Historically, whey was often discarded, but it is now recognized as a valuable food ingredient and source of protein.

There are two main types of whey: sweet whey and acid whey. Sweet whey is produced during the manufacture of rennet-coagulated cheeses like cheddar and Swiss. Acid whey is a byproduct of acid-coagulated cheeses such as cottage cheese and mozzarella. The composition and characteristics of sweet and acid whey can differ, particularly in their pH and mineral content.

Whey proteins are highly nutritious and digestible, containing all essential amino acids. They are often isolated and processed into various forms, including whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein hydrolysate (WPH). These forms are widely used in the food industry as nutritional supplements, ingredients in sports nutrition products, and as functional additives in foods like baked goods and infant formulas. Beyond its nutritional value, whey also finds applications in animal feed and certain industrial processes.