♻️ Dairy by-products
Also known as: by-products
What is left over from making cheese, tvorog and butter: whey and buttermilk.
Dairy by-products are what is left over from making cheese, curd cheese, butter and casein. The main ones are whey and buttermilk. Not long ago they were often regarded as waste, but today they are made into drinks, animal feed, lactose, whey proteins and many food ingredients.
Whey is the liquid part of milk that separates after the casein curdles during cheesemaking. According to the FAO, it is rich in whey proteins, water-soluble vitamins and lactose. Sweet whey comes from making rennet cheeses, and acid whey from curd cheese and other acid-set cheeses; acid whey contains about twice as much calcium. Whey is used for whey cheeses (ricotta, brunost), drinks, whey powder and protein concentrates.
Buttermilk is the liquid left after cream is churned into butter. It is low in fat but contains proteins, lactose and phospholipids from the membranes of fat globules. Buttermilk is drunk, used in baking and for making fermented milk drinks. Skimmed milk, obtained when cream is separated, is also sometimes counted as a by-product, although it has many uses of its own.
What it includes
How it connects to milk
♻️ Dairy by-products → kind of → 🧀 Dairy products → kind of → 🥛 Milk
Links
- Part of
- 🧀 Dairy products
Frequently asked questions
What is whey?
The liquid left after milk curdles when making cheese or curd cheese. It contains lactose, whey proteins and water-soluble vitamins.
What is the difference between buttermilk and whey?
Buttermilk is left after cream is churned into butter, while whey is left after milk is curdled for cheese or curd cheese.
Similar
🍦 Dairy desserts · 🥫 Preserved milk products · 🧈 Cream and butter · 🥣 Fermented milk products