| Name | Whey |
| Synonyms | Whey Milk serum Whey, Spray-Dried |
| CAS | 92129-90-3 |
| EINECS | 295-890-2 |
| Physical and Chemical Properties | Chemical properties translucent yellow-green liquid or milky white solid, slightly milk fragrance and sweet taste. The main ingredients are lactose, inorganic salts, lactalbumin, lactoglobulin and water-soluble vitamins B1, B2, etc. |
| Use | Tissue improver; Molding aid; Processing aid; Nutritional supplement; Emulsifier; Gelling agent. Widely used in meat products. Baked products, cold drinks, beverages, dairy products, pasta products, spices, etc. |
In the process of making cream from milk, cream and/or skim milk, the milk fat is removed by centrifugation, and then casein is coagulated and precipitated by acid or rennet and separated, and then called whey. Or dry it to get whey powder. Produced by the enzyme coagulation method, low inorganic salt content, high lactose content, low acidity, so it is also called sweet whey. If you use appropriate acid (usually dilute hydrochloric acid) to coagulate skim milk, part of the lactose is converted into lactic acid, so the acidity is higher, which is called acid whey. Finally, a safe and appropriate acidity regulator can be added to adjust the acidity of the finished product.
| EPA chemical information | Whey (92129-90-3) |