Whey is the water dispersable part of milk that is separated from the curd in the manufacture of cheese. Whey or milk plasma is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese. Because whey contains lactose, it should be avoided by those who are lactose intolerant. Dried whey, a very common food additive, contains more than 70% lactose. Liquid whey contains lactose, vitamins, protein, and minerals, along with traces of fat. People with an intolerance to milk products should be warned on the label. In the general population no adverse effects are exprected or reported.

Function: Skin conditioning.

CAS: 92129-90-3

Source: Dweck, Anthony. Handbook of Natural Ingredients (Dweck Books 4) . Dweck Data. Kindle Edition.

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