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The residue from milk after removal of the casein and most of the fat (as in cheese making); also known as lacto-serum. Contains about 1% protein (see whey proteins) together with all the lactose and water-soluble vitamins and minerals; 92% water.

Whey cheese can be made by heat coagulation of the protein and whey butter from the small amount of fat (0.25%). Dried whey is added to processed cheese; most whey is fed in liquid form to pigs.

Subjects: Medicine and Health — Cookery, Food, and Drink.

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