Whey

WHEY

  • During cheese making process, casein precipitates and the remaining product is whey.
  • Most of the whey protein is B-lactoglobulin and is used as a constituent in milk replacer for young calves.

  • Whey protein is B-lactoglobulin and is used as a constituent in milk replacer for young calves.


Last modified: Sunday, 28 August 2011, 6:24 AM