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whey
Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. ''Sweet whey'' is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. ''Acid whey'' (also known as "sour whey") is a by-product produced during the making of acid types of dairy products such as cottage cheese or strained yogurt.
== Production ==
To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey.〔 Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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