All about whey - sour whey and sweet whey

Whey is rich in biologically valuable proteins.

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In the production of cheese or quark, whey accumulates as residual liquid. The yellowish-green and watery whey is divided into two varieties: Sour whey is produced by the decomposition process of milk with lactic acid bacteria and sweet whey after the milk has been laid with lab cheese for cheese production. In the healthy diet, it has a high priority, because whey is rich in biologically valuable proteins.

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History to the whey

Even Greece's father of modern medicine, Hippocrates of Kos, introduced in 300 BC. The high value of whey. He prescribed her for overweight, arthritis, skin diseases and digestive problems. Between the 17th and 19th centuries, whey health resorts were extremely popular in Germany, Switzerland and Austria, until they became somewhat out of fashion in the meantime, because the procurement of fresh whey gradually turned out to be more difficult. Today, however, the avoidable bottlenecks have long since been overcome.

The valuable content of whey

Whey is produced as so-called acid whey due to the decomposition process of milk by lactic acid bacteria and as sweet or even ripen whey when making milk in cheese production. It still has about half of all the ingredients in the milk, with casein completely absent. In contrast, the so-called whey proteins are available as particularly high-quality proteins - complemented by the pool of high-quality whey components by minerals, trace elements and lactic acid and lactose. The energy content is about one third of whole milk. Sweet whey as well as acid whey benefit as well as products with pronounced whey content such as cottage cheese and meat products, as well as bread and various ready meals. Finally, whey proteins are the most valuable natural proteins with biologically active peptides to support a healthy immune system.

The ingredients in the overview:
100 grams of sweet whey provide 24 kcal / 100 kJ, 93.6 g of water, 0.8 g of egg white, 0.2 g of fats, 4.7 g of useful carbohydrates, 45 g of sodium, 129 mg of potassium; 68 mg of calcium; 43 mg phosphorus, 0.1 mg iron, 1 mg magnesium, 3 μg vitamin A, 1 mg vitamin C and various B vitamins.

The use of whey

The sweet whey is the starting material in the production of almost fat-free whey cheese, based on the flaky layer, which is formed by heating sweet whey. In contrast to rennet and sour milk cheese, whey cheese contains only the plasma proteins globulin and albumin. Well-known varieties are ricotta, Norwegian brown cheese or Schabzieger, which is known in Switzerland under its short name Zieger.
Sweet whey stirred at high heat results in the production of slightly caramelized sig, which is also called alpine chocolate and provides plenty of energy. In Austria, especially in the kitchen of Vorarlberg, Sig is often processed into sig-parfait with beautiful marzipan flavors. In addition, Sig and whey are considered home remedies for stomach problems and intestinal problems.
In weight training, whey enjoys a particularly good reputation: its easily digestible protein is an essential component of muscle-building post-workout shakes.
Whey is also used in various soft drinks. After the separation of proteins, so-called milk serum is produced which, after the addition of fruit concentrates, flavors, sugar and various spices, becomes a particularly refreshing milk serum drink.

Whey - for wellness and beauty

After the boom in 18./19. Century were numerous whey health resorts with just as many spa offers. In the meantime favored by the wellness disciples, around 1900 only the life reform movement kept its positive image alive. Today, whey is again valued as a valuable fasting and wellness offer.
In addition, whey is used in various cosmetic products. In the form of a protein-rich dry powder, it can be effectively stored for use in the manufacture of convenience foods or in bakeries and dairies.

Whey in agriculture and industry

In addition to its use in pig farming, whey can also be used as a fertilizer in agriculture. It is used in biotechnology as a nourishing complex medium in the cultivation of small plants, tissues, cells and microorganisms.
The whey is also used in the construction industry: As a nitrogen carrier, it improves the fire protection of wood chip insulation. They are soaked in whey in the building process of energy-saving houses and then dried.
Letztes Update: 08.07.2019 17:44