Dairy
Acid Whey
Acid whey comes from acid-set cheeses and strained yoghurt—sharper, more mineral, harder to use as a drink than sweet whey. Disposal and valorisation are industry challenges; culinary uses include baking liquids and fermentation media. Expect tartness. Good in some quick breads and marinades. Not a 1:1 swap for sweet whey powder in all formulas.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.62 g
- Saturated Fat 6.12 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.05 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 29.1 mg
- Sodium 81.3 mg
- Salt 0.2 g
- Total Carbohydrate 5.24 g
- Dietary Fibre 0 g
- Total Sugars 5.06 g
- Complex / starch 0 g
- Protein 8.01 g
- Water 71.8 g
- Energy 142 kcal
- Water 71.8 g
- Carbohydrates 5.24 g
- Sugars 5.06 g
- Protein 8.01 g
- Fat 9.62 g
- Saturated Fat 6.12 g
- Monounsaturated Fat 3.05 g
- Polyunsaturated Fat 0.29 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 30.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 433 mg
- Major Minerals 431 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 29.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 8.4 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Acid Whey of Whey: composition reflects this culinary part relative to the whole ingredient.
History
Cottage cheese and similar acid products generated large acid whey streams.
Greek yoghurt growth increased acid whey volumes and recycling efforts.