Whey or milk plasma 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. Lactose is a disaccharide found in milk. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... For other uses, see Calcium (disambiguation). ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... A glass of cows milk. ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... A by-product is a secondary or incidental product deriving from a manufacturing process or chemical reaction, and is not the primary product or service being produced. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Casein is the most predominant phosphoprotein found in milk and cheese. ...

Production

Whey is a byproduct of cheese product: it is one of the components which separates from milk after rennet (a byproduct of veal production, which are in turn fed often on whey) is added. Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ... Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture. ...

Uses

Whey is used to produce ricotta and brown cheeses and many other products for human consumption. It is also an additive in many processed foods, including breads, crackers and commercial pastry, and in animal feed. Whey proteins primarily consist of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP). Ricotta cheese is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. ... Gudbrandsdalsost Brunost is usually sliced very thinly using a metal cheese slicer. ... α-lactalbumin is an important whey protein in cows milk (~1 g/l), and is also present in many other mammalian species. ... The structure of β-lactoglobulin from PDB entry 3BLG The ribbons denote the secondary structure. ...

Whey protein (derived from whey) is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. Whey protein is the name for a collection of globular proteins that can be isolated from whey, a by-product of cheese manufactured from cows milk. ... In the United States, a dietary supplement is defined under the Dietary Supplement Health and Education Act of 1994 as a product taken by the mouth that contains a dietary ingredient that is intended as a supplement to the diet. ... Professional Bodybuilder Gustavo Badell posing Bodybuilding is the process of maximizing muscle hypertrophy through the combination of weight training, sufficient caloric intake, and rest. ...

Health

Cheese is made using rennet, which can be a byproduct of veal production (ground calf stomachs). As such, products made with whey (e.g. many breads) are usually unsuitable for vegetarians. Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ...

Liquid whey contains lactose, vitamins, and minerals along with traces of fat. Researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release. Writing in the American Journal of Clinical Nutrition [1], they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing insulin secretion. Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. ... Retinol (Vitamin A) For the record label, see Vitamin Records A vitamin is an organic compound required in tiny amounts for essential metabolic reactions in a living organism. ... For other uses, see Mineral (disambiguation). ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Lund University main building, built in 1882 by Helgo Zettervall. ... Insulin (from Latin insula, island, as it is produced in the Islets of Langerhans in the pancreas) is an anabolic polypeptide hormone that regulates carbohydrate metabolism. ... See diabetes mellitus for further general information on diabetes. ...

External links

• Milk Allergy & Intolerance
• Whey Allergic - resources and lists of foods for the whey allergic