Whey Of Cow's Milk

Whey is the liquid remaining after milk has been curdled and strained, typically during the production of cheese. It is primarily composed of water, lactose, and whey proteins. The whey is then often further processed to isolate specific components like whey protein concentrate or isolate.

Manufacturers add whey for its nutritional content, flavor, and functional properties. It can act as a binder, emulsifier, and flavor enhancer in various foods. It is commonly found in baked goods, processed meats, sauces, and dairy products.

Whey is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of high-quality protein, which is important for muscle building and repair. International bodies like JECFA have evaluated whey and its components. Evidence does not suggest adverse health effects from typical consumption levels.