lactoserum

Lactoserum, commonly referred to in dairy science as whey, is the liquid portion that remains after milk has been coagulated and strained to form curds during cheese production. It may also be produced in other coagulation-based dairy processes, such as the production of certain fresh cheeses or yogurt, where liquid whey separates from the solid curd. The composition depends on processing: it is largely water but contains lactose, whey proteins (predominantly beta-lactoglobulin and alpha-lactalbumin), small amounts of fat, minerals, and trace vitamins.

There are two main categories: sweet whey, derived from cheese made with rennet or acid-coagulation that yields a mild, sweet-tasting liquid; and acid whey, produced from acid-set coagulations such as cottage cheese or certain yogurts, typically more acidic and containing higher mineral content.

In processing, lactose and minerals can be recovered to produce lactose, mineral additives, and whey powders; whey proteins can be concentrated and isolated to form whey protein concentrates and isolates, widely used as dietary supplements and food ingredients. Whey also serves as a substrate for fermentation and as animal feed.

Nutritionally, whey proteins are valued for high biological quality and complete essential amino acid content, while lactose provides energy but may be restricted in lactose-intolerant individuals. Environmentally, proper handling of whey is important because it is highly biodegradable; many facilities recover components to reduce waste.

In industry, lactoserum products are subject to food-grade standards and labeling regulations, with specifications varying regionally.