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Whey, casein

Characteristics of whey

Whey is a high-quality residual product from cheese and casein manufacturing. It contains a large amount of protein, lactose, vitamins and minerals (approx. 50% of those contained in milk). Whey is primarily used in the production of animal feed, drinks and yeast products. In an unprocessed state, it is very sensitive and must be stored at a temperature below 5°C. Sweet whey has a pH value of between 5.9 and 6.6. The pH value of sour cream whey lies between 4.3 and 4.6.

Curd particles, protein and lactose can be produced from whey.

Characteristics of casein

Casein accounts for around 80% of milk production. Casein is prepared through the use of rennet during cheese production. Casein is commercially prepared from skimmed milk through acid precipitation or coagulation with lactic acid bacteria. Moisture after drying amounts to between 10% and 12% while the fat content is between 1.2% and 2.0%.

It must be said that nearly every secondary product from a dairy can still be used for a practical economic purpose.

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