How to make and use whey

INGREDIENTS

Full Cream un-homoginiesed Cleopatra Milk

Whey is used to produce ricotta, brown cheeses, and many other products for human consumption. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).

Dairy whey remaining from home-made cheese-making has many uses. It is a flour conditioner and can be substituted for milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.). Whey can also be added to breakfast smoothies for additional protein.

Whey was also used in central Spain to enrich bakery products. In some traditions, it was used instead of water to produce bread dough.

Whey, cream and butter

Cream can be skimmed from whey. Whey cream is more salty, tangy, and “cheesy” than ("sweet") cream skimmed from milk, and can be used to make whey butter. Whey cream and butter are suitable for making butter-flavoured food, as they have a stronger flavour of their own. They are also cheaper than sweet cream and butter.

Health

Because whey contains lactose, it should be avoided by those who are lactose intolerant. Dried whey, a very common food additive, contains more than 70% lactose. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.

Liquid whey contains lactose, vitamins, protein, and minerals, along with traces of fat. In 2005, researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release, in type 2 diabetics.^[5] Writing in the American Journal of Clinical Nutrition, 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.

Protein

Whey protein is the name of globular proteins that can be isolated from whey. It is typically a mixture of globinstagers beta-lactoglobulin (~65%),alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native culture forms, independent of pH.