Definition: Whey

Agriculture

By-product obtained during the manufacture of cheese or casein. In the liquid state, whey contains natural constituents (on average 4,8 % lactose, 0,8 % protein and 0,2 % fats by weight of the product) which remain when the casein and the majority of the fat have been removed from the milk.
Source:
European Union, Commission Decision No 97/80/EC of 18 December 1996 laying down provisions for the implementation of Council Directive No 96/16/EC on statistical surveys of milk and milk products
Created:
Updated:

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