ホエイ 化学特性,用途語,生産方法
定義
本品は、生乳または脱脂粉乳水溶液から得られる乳酸発酵液より不溶物を除去したものである。
化粧品の成分用途
皮膚コンディショニング剤
使用
Whey is the portion of milk remaining after coagulation and removal
of curd. there are two principal types: sweet whey obtained during
the making of rennet-type hard cheeses like cheddar and swiss,
with a ph of approximately 6.1; and acid whey obtained during the
making of acid-type cheeses such as cottage cheese, with a ph of
approximately 4.4–4.6. whey is used as a source of lactose, milk
solids, and whey proteins. it is used in baked goods, ice cream, and
dry mixes.
ホエイ 上流と下流の製品情報
原材料
準備製品