Dairy

Whey

Whey is the liquid remaining after milk proteins coagulate into curd during cheese or casein production. Once a farm by-product fed to animals or discarded, it is now valued for drinks, baking, fermentation media, ricotta-type whey cheeses, and concentrated protein ingredients. Sweet whey from rennet cheeses differs from acid whey from fresh acid-set products; further processing yields whey powder, concentrate, isolate, and demineralised forms used in food manufacturing and sports nutrition.

Also known as: Siero, Molke / Petit-Lait, Molke

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Acid Whey

Buffalo

Cow

Culinary Use

Goat

Protein Products

Sheep

Sweet Whey

Characteristics

Preparations

ChilledConcentrateDemineralisedDriedFermentedFreshFrozenIsolateLiquidPasteurisedPowder

Traits

CleanFreshMildMilkyPaleSeparatedSourSweetTangyThin

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 145

Amount per 100 g

Total Fat 10.5 g
Saturated Fat 5.82 g
Trans Fat 0.3 g
Monounsaturated Fat 3.08 g
Polyunsaturated Fat 0.32 g
Cholesterol 27.9 mg
Sodium 79.5 mg
Salt 0.21 g
Total Carbohydrate 4.94 g
Dietary Fibre 0 g
Total Sugars 5.23 g
Complex / starch 0 g
Protein 8.47 g
Water 74.5 g

Detailed nutrients

Energy 145 kcal
Water 74.5 g
Carbohydrates 4.94 g
- Sugars 5.23 g
  - Monosaccharides 3.66 g
  - Disaccharides 6.28 g
Protein 8.47 g
- Animal Protein 8.05 g
Fat 10.5 g
- Saturated Fat 5.82 g
- Monounsaturated Fat 3.08 g
- Polyunsaturated Fat 0.32 g
  - Omega-3 0.03 g
  - Omega-6 0.16 g
- Trans Fat 0.3 g
Vitamins 240 mg
- Vitamin A 225 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
Minerals 366 mg
- Major Minerals 360 mg
  - Calcium 105 mg
  - Sodium 79.5 mg
  - Potassium 175 mg
- Trace Minerals 6.4 mg
  - Iron 1 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.21 g
- Sodium Chloride 0.21 g
Cholesterol 27.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2 · vitamin-a: 225 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.6 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·

Minerals

Sodium: 79.54 · Potassium: 175 · Calcium: 105 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·

Dairy contributes complete protein, saturated fat, and lactose unless cultured or strained.

In the kitchen

Culinary partners and combinations that usually underperform with Whey.

Pairs well with

Classic and complementary matches

Baking Soda
BreadBaking liquid
Honey
Lemon
PorkBrines
Potato

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

European Union

EU Dairy By-Product

Whey Powder Whey Protein Isolate

United States

US Whey Type

Acid Whey Sweet Whey Whey Protein Concentrate Whey Protein Isolate

History

5000 BCE

Cheese-making cultures consumed or used residual whey as a drink, animal feed, and cooking liquid.

50IT

Roman and later Italian traditions heated whey to produce ricotta-type whey cheeses.

1800

Large cheese factories generated industrial volumes of whey, prompting early powder and feed applications.

1970US

Membrane filtration and drying technologies turned whey into commercial protein concentrates and isolates.

2000

Sports nutrition and clean-label food formulating elevated whey protein as a global commodity ingredient.