WHEY C화학적 특성, 용도, 생산
용도
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.
WHEY 준비 용품 및 원자재
원자재
준비 용품
