Whey remains in the cheese production

Whey is the watery greenish-yellow liquid that results from cheese making. It is the liquid part left over after coagulation of the milk, after milk thikening.

Perhaps even more interesting: whey consists of 94% water, about 5% lactose, is almost fat-free and has a laxative effect.

There are two types of whey:

  • the sweet whey (also rennet whey called), which results when you make milk with lab cheese to make cheese
  • the sour whey that is produced when treating milk with lactic acid bacteria

Use of whey

  • Agriculture: Mainly in pig farming as feed
  • Cheese production: Sweet whey is used to produce almost fat-free whey cheese
  • Beverage industry: Whey is used in various soft drinks (Rivella)
  • Industrial use: cosmetics, bakeries, processed food production, etc.


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