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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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protein proteins cheese milk also butter products byproduct cream sweet dairy acid high fat lactose used making production liquid claims
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Whey | is a | liquid remaining after milk has been curdled and strained | 0.90 | text |
| Whey | is a | byproduct of the making of rennet types of hard cheese | 0.90 | text |
| Whey | is a | byproduct of rennet-coagulated cheese | 0.90 | text |
| Whey | is a | primary ingredient in most protein powders | 0.90 | text |
| strained yogurt.Whey proteins consist of β-lactoglobulin | instance of | is a byproduct of the making of acidic dairy products | 0.80 | text |
| cream of tartar to milk | instance of | acid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid | 0.80 | text |
| warming it | instance of | acid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid | 0.80 | text |
| letting the curds settle to the bottom.Further processingThe fat from whey is removed | instance of | acid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid | 0.80 | text |
| then processed for human foods | instance of | acid whey has a pH less than or equal to 5.1.Whey can also be made by adding an acid | 0.80 | text |
| ricotta | instance of | UsesWhey is used to produce whey cheeses | 0.80 | text |
| Norwegian brunost | instance of | UsesWhey is used to produce whey cheeses | 0.80 | text |
| and whey butter | instance of | UsesWhey is used to produce whey cheeses | 0.80 | text |
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