Whey

Appears in

Published 2014

About

whey the watery part of milk which is separated from the solid curds in cheese-making, is something of which the world has much too much. Yet, if better ways of utilizing it could be found, this surplus whey could be a valuable source of nutrition. Almost a third of the proteins in milk are left in the whey, as well as all the sugar.

The size of the problem is intractable: 10 kg (22 lb) of milk are needed, typically, to produce 1 kg (2.2 lb) of cheese. Between 6 and 9 kg (13–20 lb) of whey will be left over. The state of Wisconsin alone was reckoned not so long ago to produce half a million kg of cheese annually.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title

Whey

Become a Premium Member to access this page

$4.99

$39.99

Part of