except protease other enzymes used for removing whey in cheese production. pls help
Answers
the liquid residue of cheese, casein and yoghurt production, is one of the biggest reservoirs of food protein available today. World whey output at approximately 180 million tonnes in 2013 contains some 1.5 million tonnes of increasingly high-value protein and 8.6 million tonnes of lactose, a very important source of carbohydrate for the world. The latest research shows that whey protein is arguably the most nutritionally valuable protein available; little wonder that nutritional markets such as sports, clinical and infant nutrition are driving an unprecedented investment level in dairy production. Packed full of ‘natural goodies’ such as high-gelling b-lactoglobulin, mother’s milk equivalent protein a-lactalbumin, lactoferrin, and immunoglobulin and as a pre-cursor to the probiotic galactooligosaccharides (GOS), whey is proving to be one of the most exciting nutrient sources available today.
Whey comprises 80 – 90 % of the total volume of milk entering the process and contains about 50 % of the nutrients in the original milk: soluble protein, lactose, vitamins and minerals.