Editing Whey

{{short description|Liquid remaining after milk has been curdled and strained}}
{{other uses}}
[[File:Soured milk whey.avrs-56.jpg|200px|thumb|A glass of soured milk whey]]
'''Whey''' is the liquid remaining after [[milk]] has been [[curdling|curdled]] and strained. It is a byproduct of the manufacturing of [[cheese]] or [[casein]] and has several commercial uses. '''Sweet whey''' is a byproduct resulting from the manufacture of [[rennet]] types of hard cheese, like [[Cheddar cheese|cheddar]] or [[Swiss-type cheeses|Swiss cheese]]. '''Acid whey''' (also known as '''sour whey''') is a byproduct brought out during the making of acid types of dairy products, such as [[strained yogurt]].

[[Whey protein]]s consist of [[Beta-lactoglobulin|β-lactoglobulin]] (48%–58%), [[Α-Lactalbumin|α-lactalbumin]] (13%–19%), [[Glycomacropeptide]] (12%–20%), [[bovine serum albumin]], heavy and light chain [[immunoglobulins]] and several minor whey proteins.<ref>{{Cite journal |last1=Mukhopadhyay |first1=Goutam |last2=Khanam |first2=Jasmina |last3=Nanda |first3=Arunabha |last4=Sarkar |first4=Arindam Basu |date=April 2010 |title=Quantitative Characterization of Bovine Serum Albumin, α-Lactalbumin and β-Lactoglobulin in Commercial Whey Sample by RP-LC |url=http://dx.doi.org/10.1365/s10337-010-1501-5 |journal=Chromatographia |volume=71 |issue=7–8 |pages=699–702 |doi=10.1365/s10337-010-1501-5 |issn=0009-5893|url-access=subscription }}</ref>

== Composition ==
Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat.<ref>{{cite web |title=Whey, sweet, fluid (#171282) |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171282/nutrients |website=FoodData Central |access-date=2023-12-21 |archive-date=2019-04-03 |archive-url=https://web.archive.org/web/20190403171801/https://fdc.nal.usda.gov/fdc-app.html#/food-details/171282/nutrients |url-status=dead }}<br>{{cite web |title=Whey, acid, fluid (#170885) |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/170885/nutrients |website=FoodData Central |access-date=2023-12-21 |archive-date=2019-04-03 |archive-url=https://web.archive.org/web/20190403171801/https://fdc.nal.usda.gov/fdc-app.html#/food-details/170885/nutrients |url-status=dead }}</ref> The carbohydrates are mainly [[lactose]]. The proteins are known as [[lactalbumin]]. Whey also contains some minerals.<ref name="brit">"Whey." The Encyclopædia Britannica. 15th ed. 1994</ref>

== Production ==
To produce cheese, [[rennet]] or an edible [[acid]] is added to heated milk. This makes the milk coagulate or [[curd]]le, separating the milk solids (curds) from the liquid whey.<ref name=wiley /> Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese.<ref>{{cite web|url=http://homepages.ius.edu/dspurloc/c122/casein.htm|title=Isolation and Identification of Casein From Milk Course Notes|last1=Spurlock|first1=D|access-date=27 June 2014|archive-url=https://web.archive.org/web/20140616003735/http://homepages.ius.edu/dspurloc/c122/casein.htm|archive-date=16 June 2014|url-status=dead}}</ref> Sweet whey has a [[pH]] greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1.<ref name=miller />

=== Further processing ===
The fat from whey is removed and then processed for human foods (see [[whey butter]]).<ref name="brit" /> Processing can be done by simple drying, or the relative protein content can be increased by removing [[lipid]]s and other non-protein materials.<ref name="Foegeding2">{{Cite journal|last1=Foegeding|first1=EA|last2=Davis|first2=JP |last3=Doucet|first3=D|last4=McGuffey|first4=MK|year=2002 |title=Advances in modifying and understanding whey protein functionality|journal=Trends in Food Science & Technology|volume=13|issue=5|pages=151–159 |doi=10.1016/S0924-2244(02)00111-5}}</ref> For example, [[spray drying]] after membrane filtration separates the proteins from whey.<ref>{{cite book|title=Whey processing, functionality and health benefits |vauthors=Tunick MH|publisher=Blackwell Publishing; IFT Press|year=2008|veditors=Onwulata CI, Huth PJ |place=Ames, Iowa|pages=1–13|chapter=Whey Protein Production and Utilization|chapter-format=abstract |chapter-url=http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=209388}}</ref>

Heat 
[[Denaturation (biochemistry)|denature]]s whey proteins, causing them to coagulate into a protein [[gel]] that may be useful in some foods. Sustained high temperatures above 72&nbsp;°C can denature whey proteins.<ref name="Foegeding2" /> Heat-denatured whey can still cause allergies in some people.<ref name="Lee2">{{cite journal|author=Lee YH|date=November 1992|title=Food-processing approaches to altering allergenic potential of milk-based formula.|journal=J. Pediatr.|volume=121|issue=5 Pt 2|pages=S47–50|doi=10.1016/S0022-3476(05)81406-4|pmid=1447634}}</ref>

== Uses ==
Whey is used to produce [[whey cheese]]s such as [[ricotta]], Norwegian [[brunost]], and [[whey butter]] and many other products for human consumption. The fat content of whey is low; 1,000&nbsp;pounds of whey are required to make a few pounds of whey butter.<ref name=butter1910>{{cite book |url=https://archive.org/stream/CAT31283652/circbai161_djvu.txt|title=Full text of "Whey butter" |place=Washington, D.C. |publisher=U.S. Dept. of Agriculture, Bureau of Animal Industry|year=1910}}</ref> It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in [[compound feed|animal feed]]. Whey [[proteins]] consist primarily of [[alpha-lactalbumin|α-lactalbumin]] and [[beta-lactoglobulin|β-lactoglobulin]]. Sweet whey contains [[glycomacropeptide]] (GMP). It is also an abundant source of lactose which can further be used for the synthesis of lactose-based bioactive molecules.<ref>{{Cite journal|last1=Karimi Alavijeh|first1=M.|last2=Meyer|first2=A.S.|last3=Gras|first3=S.L. |last4=Kentish|first4=S.E.|date=February 2020|title=Simulation and economic assessment of large-scale enzymatic N-acetyllactosamine manufacture|journal=Biochemical Engineering Journal|volume=154|pages=107459 |doi=10.1016/j.bej.2019.107459|bibcode=2020BioEJ.15407459K |s2cid=214143153|url=https://backend.orbit.dtu.dk/ws/files/203285336/bsog_1_s2.0_S1369703X19303985_main.pdf }}</ref>

Dairy whey remaining from home-made cheesemaking has many uses.  It is a dough conditioner<ref>{{cite book |last1=Niemann |first1=Deborah |title=Homegrown & Handmade: A Practical Guide to More Self-Reliant Living |date=1 June 2017 |publisher=New Society Publisher |isbn=9781771422369 |edition=2nd |url=https://books.google.com/books?id=9t8kDwAAQBAJ&q=whey+flour+conditioner&pg=PT368 |access-date=28 October 2021}}</ref> and can be substituted for skimmed milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.).<ref>{{cite web |author=Tiffany |date=May 14, 2014 |title=36 ways to use whey and 5 ways to make it! |url=https://dontwastethecrumbs.com/36-ways-to-use-whey-and-5-ways-to-make-it/ |website=Don't waste the crumbs |access-date=28 October 2021}}</ref><ref>{{cite web |last1=Andrews |first1=A.J. |title=How to Substitute Whey Powder for Non-Fat Dry Milk |url=https://healthyeating.sfgate.com/substitute-whey-powder-nonfat-dry-milk-11307.html |website=SFGate |date=April 2014 |access-date=28 October 2021}}</ref>

Throughout history, whey was a popular drink in inns and [[coffee]] houses. When [[Joseph Priestley]] was at college at [[Daventry Academy]], 1752–1755, he records that, on the morning of Wednesday, 22 May 1754, he "went with a large company to drink whey."<ref>Tony Rail and Beryl Thomas; Joseph Priestley's Journal while at Daventry Academy, 1754, transcribed from the original shorthand; Enlightenment and Dissent (University of Wales, Aberystwyth), 1994, 13, 49–113.</ref>  This was probably "sack whey" or "wine whey".{{clarify|date=November 2017}}

Whey is also one of the main ingredients of [[Rivella]], a carbonated drink in Switzerland.

Another use of whey is to make "cream of tartar whey":  "Put a pint of blue milk [skim milk] over the fire, when it begins to boil, put in two tea spoonfuls of [[cream of tartar]], then take it off the fire, and let it stand till the curd settles to the bottom of the pan, then put it into a basin to cool, and drink it milk warm." This is known as [[Curdling|heat-acid coagulation]].<ref name=raffald />

In areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a [[fertilizer]].<ref>{{Cite journal|last1=Ryan|first1=Michael P.|last2=Walsh|first2=Gary|date=2016|title=The biotechnological potential of whey|url=http://link.springer.com/10.1007/s11157-016-9402-1|journal=Reviews in Environmental Science and Bio/Technology|language=en|volume=15|issue=3|pages=479–498|doi=10.1007/s11157-016-9402-1|bibcode=2016RESBT..15..479R |issn=1569-1705|hdl=10344/6290|s2cid=89601788|hdl-access=free}}</ref>

Historically whey, being a byproduct of cheese making, was considered a waste product and was pumped into rivers and streams in the U.S.  Since the whey contained protein, this practice led to the growth of large concentrations of algae.   These were deemed to be a hazard to the ecosystem because they prevented sunlight and oxygen from reaching the water.  The government eventually prohibited this practice which led to a disposal problem for producers of other dairy products. Their first solution was to use it as a cheap filler in the production of ice cream.  Whey eventually found its way into innumerable other products as a filler and ultimately into a number of health food products where it remains a popular supplement.

=== Whey protein ===
{{see also|Protein quality}}
[[File:Whey powder.jpg|thumb|Containers of whey protein being sold at a [[health food store]]]]
[[Whey protein]] is commonly marketed as a [[dietary supplement]], and various health claims have been attributed to it in the [[alternative medicine]] community.<ref name="EFSA2">{{cite journal|author=((EFSA Panel on Dietetic Products, Nutrition and Allergies))|date=October 2010|title=Scientific Opinion on the substantiation of health claims related to whey protein|journal=EFSA Journal|volume=8|issue=10|pages=1818 |doi=10.2903/j.efsa.2010.1818|doi-access=free}}</ref>  Although whey proteins are responsible for some [[milk allergy|milk allergies]], the major allergens in milk are the [[casein]]s.<ref>{{cite journal |author=Wal JM|date=November 2004|title=Bovine milk allergenicity |journal=Ann. Allergy Asthma Immunol. |volume=93|issue=5 Suppl 3|pages=S2–11|doi=10.1016/S1081-1206(10)61726-7|pmid=15562868}}</ref><ref>{{cite journal|vauthors=Burks W, Helm R, Stanley S, Bannon GA|date=June 2001 |title=Food allergens|journal=Curr Opin Allergy Clin Immunol|volume=1|issue=3|pages=243–248|doi=10.1097/01.all.0000011021.73682.01 |pmid=11964696|s2cid=26812470}}</ref>

Whey is the primary ingredient in most [[protein]] powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis.  Whey protein has a high level of [[leucine]],<ref name="Live Science">{{Cite news|url=http://www.livescience.com/45120-whey-protein-supplements.html|title=What Is Whey Protein?|publisher=Live Science|date = April 24, 2014  | access-date=2017-05-18}}</ref> one of the three [[branched-chain amino acid]]s, making it ideal for muscle growth and repair.{{cn|date=September 2022}}<ref>{{Cite journal |title=Branched-chain amino acids and muscle protein synthesis in humans: myth or reality? |date=2017 |pmc=5568273 |last1=Wolfe |first1=R. R. |journal=Journal of the International Society of Sports Nutrition |volume=14 |page=30 |doi=10.1186/s12970-017-0184-9 |pmid=28852372 |doi-access=free }}</ref>  Whey is [[pasteurization|pasteurized]] to assure that no harmful bacteria are breeding in the liquid.  It is heated to {{convert|70|–|80|C}} and is then cooled back down to {{convert|4|C}}.  Studies have shown that this process of using extreme temperatures eliminates 99.7% of [[bacteria]] without coagulating the protein into a solid mass.  Next, the whey must be filtered, and so is loaded into a massive web of ceramic filters and stainless steel turbines.  These machines work to separate out the [[lactose]] as well as the fats, leaving a liquid of 90% whey protein.<ref>{{Cite book|title=Protein purification : principles, high resolution methods, and applications.|date=2013|publisher=Wiley|isbn=978-1118002193|oclc=898985336}}</ref>

Hydrolysates are whey proteins that are predigested and partially [[hydrolysis|hydrolyzed]] for the purpose of easier metabolizing, but their cost is generally higher.<ref name="Foegeding2"/>  Highly hydrolysed whey may be less [[allergen]]ic than other forms of whey,<ref name="Lee2"/> due to the fact that the short chain peptides obtained by hydrolysis are less antigenic, because of the elimination of sequential epitopes.<ref>{{Cite journal |last1=Foegeding |first1=E. Allen |last2=Davis |first2=Jack P |last3=Doucet |first3=Dany |last4=McGuffey |first4=Matthew K |date=2002-05-01 |title=Advances in modifying and understanding whey protein functionality |url=https://www.sciencedirect.com/science/article/pii/S0924224402001115 |journal=Trends in Food Science & Technology |language=en |volume=13 |issue=5 |pages=151–159 |doi=10.1016/S0924-2244(02)00111-5 |issn=0924-2244|url-access=subscription }}</ref>

Native whey protein is extracted from skim milk, not obtained as a byproduct of cheese production, and is produced as a concentrate and isolate.<ref>{{cite web |url=http://www.dairyaustralia.com.au/~/media/341F6B4315484280B47F88504BCFB42F.pdf|archive-url=https://web.archive.org/web/20150330025602/http://www.dairyaustralia.com.au/~/media/341F6B4315484280B47F88504BCFB42F.pdf|url-status=dead|archive-date=2015-03-30|title=Technologies for whey processing: "Is there a better whey?"|author1=Alan L. Kelly|author2=Seamus A. O'Mahony|website=Dairyaustralia.com.au|access-date=2016-05-19}}</ref><ref>{{cite web |url=http://www.usdairy.com/~/media/usd/public/technicalreportmilkfractionationtechnology.pdf.pdf|title=Technical Report: Milk Fractionation Technology and Emerging Milk Protein Opportunities|last=Burrington|first=Kimberlee |website=USDairy|publisher=U.S. Dairy Export Council|access-date=23 May 2016}}</ref><ref>{{Cite web|url=http://www.denverpost.com/2016/05/23/leprino-foods-enters-direct-to-consumer-whey-protein-market-with-ascent-protein/ |title=Leprino Foods enters direct-to-consumer whey protein market with Ascent Protein|access-date=2016-06-01|date=2016-05-23}}</ref>

===Whey cream and butter===
{{main|Whey butter}}
[[Cream]] can be skimmed from whey. Whey cream is saltier, tangier, and "cheesier" than ("sweet") cream skimmed from milk, and can be used to make whey [[butter]]. Due to the low fat content of whey the yield is not high, with typically two to five parts of butter manufactured from the whey of 1,000 parts milk.<ref name="butter1910"/> Whey cream and butter are suitable for making butter-flavoured food, as they have a stronger flavour of their own. They are also cheaper to manufacture than sweet cream and butter.

==Health==
Liquid whey contains lactose, [[vitamin]]s, [[protein]], and [[mineral]]s, along with traces of [[fat]].

In 2005 researchers at [[Lund University]] in [[Sweden]] found that whey can help regulate and reduce spikes in [[blood sugar]] levels in people with [[type 2 diabetes]] by increasing [[insulin]] secretion.<ref name= frid />

Dairy products produce higher insulin responses (Insulin index, II, 90–98) than expected from their comparatively low glycemic indices (GI 15–30).<ref>{{cite journal |last1=Östman |first1=EM |last2=Elmståhl |first2=HGM |date=2001 |title=Inconsistency between glycemic and insulinemic responses to regular and fermented milk products |url=https://academic.oup.com/ajcn/article/74/1/96/4739643?login=true |journal=The American Journal of Clinical Nutrition |volume=74 |issue=1 |pages=96–100 |doi=10.1093/ajcn/74.1.96 |pmid=11451723 |access-date=Nov 17, 2021|doi-access=free }}</ref><ref>{{cite journal |last1=Nilsson |first1=M. |last2=Liljeberg Elmståhl |first2=H. |date=2005 |title=Glucose and insulin responses to porridge and gruel meals intended for infants |url=https://www.nature.com/articles/1602115#Abs1 |journal=European Journal of Clinical Nutrition |volume=59 |issue= 5|pages=646–650 |doi=10.1038/sj.ejcn.1602115 |pmid=15770223 |s2cid=21049609 |access-date=Nov 17, 2021|url-access=subscription }}</ref> Insulinogenic effects from dairy products have been observed in healthy subjects, both when ingested as a single meal,<ref>{{cite journal |last1=Östman |first1=EM |last2=Elmståhl |first2=HGM |date=July 1, 2001 |title=Inconsistency between glycemic and insulinemic responses to regular and fermented milk products |url=https://academic.oup.com/ajcn/article/74/1/96/4739643?login=true |journal=The American Journal of Clinical Nutrition |volume=74 |issue=1 |pages=96–100 |doi=10.1093/ajcn/74.1.96 |pmid=11451723 |access-date=Nov 17, 2021|doi-access=free }}</ref> and when included into a mixed meal.<ref>{{cite journal |last1=Nilsson |first1=M. |last2=Liljeberg Elmståhl |first2=H. |date=2005 |title=Glucose and insulin responses to porridge and gruel meals intended for infants |url=https://www.nature.com/articles/1602115#Abs1 |journal=European Journal of Clinical Nutrition |volume=59 |issue=1 |pages=646–650 |doi=10.1038/sj.ejcn.1602115 |pmid=15770223 |s2cid=21049609 |access-date=Nov 17, 2021|url-access=subscription }}</ref><ref>{{cite journal |last1=Liljeberg Elmståhl |first1=H. |last2=Björck |first2=I. |date=2001 |title=Milk as a supplement to mixed meals may elevate postprandial insulinemia. |journal=Eur J Clin Nutr |volume=55 |issue=1 |pages=994–999 |doi=10.1038/sj.ejcn.1601259 |pmid=11641749 |s2cid=935424 |doi-access=free }}</ref> The insulin-releasing capacity of dairy products has been attributed to the protein fraction, particularly the whey fraction, and the subsequent release of amino acids during digestion has been proposed to underlie the insulinogenic properties of milk.<ref>{{cite journal |last1=Nilsson |first1=M. |last2=Holst |first2=J. |date=2007 |title=Metabolic effects of amino acid mixtures and whey protein in healthy subjects: studies using glucose-equivalent drinks |url=https://academic.oup.com/ajcn/article/85/4/996/4648854?login=true |journal=The American Journal of Clinical Nutrition |volume=85 |issue=4 |pages=996–1004 |doi=10.1093/ajcn/85.4.996 |pmid=17413098 |access-date=|doi-access=free }}</ref>

As whey contains [[lactose]], it should be avoided by [[Lactose intolerance|lactose intolerant]] individuals. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals. Additionally, people can be [[Allergy|allergic]] to whey or other milk proteins, but as whey proteins are altered by high temperatures, whey-sensitive individuals may be able to tolerate evaporated, boiled, or sterilized milk. Hard cheeses are high in casein, but low in whey proteins, and are the least allergenic for those allergic to whey proteins. However, casein proteins (which are heat-stable) are the most important allergens in cheese, and an individual may be allergic to either or both types of protein.<ref name=allsa />

=== Unsupported health claims ===
In 2010 a panel of the [[European Food Safety Authority]] examined health claims made for whey protein. For the following claims either no references were provided for the claimed effect or the provided studies did not test the claims, or reported conflicting results:<ref name="EFSA2"/>
* Increase in satiety leading to a reduction in energy intake
* Contribution to the maintenance or achievement of a normal body weight
* Growth or maintenance of muscle mass (compared to other protein sources)
* Increase in lean body mass during energy restriction and resistance training (compared to other protein sources)
* Reduction of body fat mass during energy restriction and resistance training (compared to other protein sources)
* Increase in muscle strength (compared to other protein sources)
* Increase in endurance capacity during the subsequent exercise bout after strenuous exercise
* Skeletal muscle tissue repair (compared to other protein sources)
* Faster recovery from muscle fatigue after exercise (compared to other protein sources).
For the studies around muscle mass and strength whey protein was compared to other protein sources. This is important to note, since protein is necessary for building muscles and this study proved that whey protein is not better for building strength and size than other protein sources.

On the basis of the data presented, the 2010 panel concluded that a cause and effect relationship between the consumption of whey protein and these claims had not been established.

==See also==
{{portal|Food}}
* [[Buttermilk]]
* [[List of dairy products]]

==References==
{{reflist|30em|refs=
<ref name=allsa>ALLSA, 2014. ''Food-milk allergy and intolerance'' retrieved from https://web.archive.org/web/20150324103838/http://www.allergysa.org/c_ol_food_015.asp (archived)</ref>
<ref name=frid>{{cite journal |last1=Frid |first1= Anders H. |last2=Nilsson |first2=Mikael |last3=Holst |first3=Jens Juul |last4=Björck |first4=Inger M.E. |year=2005 |title=Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects |journal=American Journal of Clinical Nutrition |volume=82 |issue=1 |pages=69–75 |pmid=16002802 |url=http://ajcn.nutrition.org/content/82/1/69.abstract|doi= 10.1093/ajcn.82.1.69 |doi-access=free }}</ref>
<ref name=miller>{{cite book |last=Miller |first=Gregory D. |title=Handbook of Dairy Foods and Nutrition |date=2006 |publisher=CRC Press |isbn=978-1-420-00431-1 |page=39 |edition=Third |url=https://books.google.com/books?id=5tleQ0aLJvoC&pg=PA39}}</ref>
<ref name=raffald>{{cite book |last=Raffald |first=Elizabeth |year=1782 |title=The Experienced English Housekeeper |edition=Eighth |location=London |publisher=R. Baldwin |page=314}}</ref>
<ref name=wiley>{{cite book |last=Wiley |first=Andrea S. |author-link=Andrea Wiley|title=Cultures of Milk: The Biology and Meaning of Dairy Products in the United States and India |date=2014 |publisher=Harvard University Press |location=Cambridge, Massachusetts |isbn=978-0-674-72905-6 |page=11 |url=https://books.google.com/books?id=WHeWAwAAQBAJ&pg=PA11}}</ref>

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==External links==
* [http://www.healthyeating.org/Portals/0/Documents/Health%20Wellness/White%20Papers/whey_monograph.pdf Whey Protein: Waste Product of the Past is Nutritional Powerhouse of the Future]

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