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Whey

Whey. The milk serum (q.v.) that remains as a by-product (q.v.) of cheese (q.v.) production and that retains practically all of the water-soluble vitamins (q.v.) and minerals of the milk (q.v.), as well as most of its lactose (q.v.) and noncasein proteins (q.v.). Principal types are sweet whey (q.v.) from rennet-coagulated cheese, and acid whey (q.v.) from acid-coagulated fresh cheese. Spray-dried (q.v.) whey forms the base ingredient of several dairy-substitute blends (q.v.) in which it is combined with varying proportions of caseinate (q.v.), nonfat dry milk (q.v.), soybean flour (q.v.), corn flour (q.v.), and mineral salts, both singly and in various combinations.