Cream And Whey

Cream is the fatty part of milk that rises to the top, while whey is the liquid remaining after milk has been curdled and strained, typically during cheesemaking. When listed together as 'cream and whey,' it usually refers to a blend of these dairy components or ingredients derived from them, often used to add dairy solids, fat, and protein.

Manufacturers add cream and whey to foods to enhance flavor, improve texture, and provide dairy solids. Cream contributes richness and a smooth mouthfeel, while whey can act as a protein source, emulsifier, and texture modifier. They are commonly found in products like deli salads, breakfast sandwiches, and baked goods to enrich the dairy content.

Cream and whey are common dairy ingredients and are generally recognized as safe (GRAS) for use in food by the U.S. Food and Drug Administration (FDA). As natural food components, they are not typically evaluated by JECFA or EFSA as food additives. Individuals with lactose intolerance may experience digestive discomfort from products containing cream and whey, and those with a milk allergy must avoid them.