ACID WHEY POWDER

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss cheese. Acid whey (also known as "sour whey") is a byproduct produced during the making of acid types of dairy products such as cottage cheese or strained yogurt.
Detailed description
Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose-peptones.[1]

Production


To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey.[2] Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1.
Price

$0.09/g

For more information:

mobile: +2348039721941

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

contact person: emeaba uche


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