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Whey

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products…

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Overview

Composition

Production

Uses

Health

Environmental impact and waste management

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Map overview Semantic statistics

Whey

Nodes68
Edges67
Triples71
Avg. degree1.97
Density0.029412
Components1

How this topic connects Entity context

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Whey

Top relations

has treatment · 8
Whey → Anaerobic, ASBR, However, Lovato, Mechanically, Research, Their, To
related to Further processing · 6
Whey → For, Heat, Heat-denatured, Processing, Sustained, The
related to Unsupported health claims · 6
Whey → European Food Safety Authority, Faster, For, In, Increase, Reduction
related to Uses · 6
Whey → Dairy, GMP, It, Norwegian, Sweet, The
related to External links · 5
Whey → FutureWhey Protein Recipes, Nutritional Powerhouse, Past, Waste Product, Whey Protein
related to Valorization and circular economy · 5
Whey → In, Instead, Integrated, Recent, VFAs
related to Whey protein · 5
Whey → Although, It, Next, Studies, These
is a · 4
Whey → byproduct of rennet-coagulated cheese, byproduct of the making of rennet types of hard cheese, liquid remaining after milk has been curdled and strained, primary ingredient in most protein powders
has impact · 4
Whey → COD/L, Due, The, While
related to Health · 4
Whey → In, Liquid, Lund University, Sweden

Important terminology Word statistics

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Important terminology

protein proteins cheese milk also butter products byproduct cream sweet dairy acid high fat lactose used making production liquid claims

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Wheyis aliquid remaining after milk has been curdled and strained0.90text
Wheyis abyproduct of the making of rennet types of hard cheese0.90text
Wheyis abyproduct of rennet-coagulated cheese0.90text
Wheyis aprimary ingredient in most protein powders0.90text
strained yogurt.Whey proteins consist of β-lactoglobulininstance ofis a byproduct of the making of acidic dairy products0.80text
cream of tartar to milkinstance ofacid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid0.80text
warming itinstance ofacid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid0.80text
letting the curds settle to the bottom.Further processingThe fat from whey is removedinstance ofacid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid0.80text
then processed for human foodsinstance ofacid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid0.80text
ricottainstance ofUsesWhey is used to produce whey cheeses0.80text
Norwegian brunostinstance ofUsesWhey is used to produce whey cheeses0.80text
and whey butterinstance ofUsesWhey is used to produce whey cheeses0.80text

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