Pasteurized Whey

Pasteurized whey is the liquid remaining after milk has been curdled and strained, typically during cheesemaking. It is made from cow's milk and is a byproduct of cheese production. Pasteurization is a heat treatment process that kills harmful bacteria.

Whey is used in a variety of foods for its nutritional and functional properties. It can act as a binder, improve texture, and add a mild, slightly sweet flavor. It is commonly found in baked goods, processed meats, and dairy products like cheese and yogurt.

In the U.S., whey is generally recognized as safe (GRAS) by the FDA. It is a source of protein and other nutrients. International bodies like JECFA have evaluated whey and its components. While generally considered safe, some individuals may experience digestive discomfort due to lactose content if they are lactose intolerant.