What is whey?

Whey is recognized as the drained liquid that results from the process of curdling milk, which occurs during cheese production. When milk coagulates, it separates into two components: the solid curds, which contain fats and casein proteins, and the liquid whey, which contains water, lactose, and whey proteins. This separation is critical, as the whey is often collected and can be used in various applications, such as nutritional supplements, protein powders, and food products.

The other options do not accurately define whey. The solid part of curdled milk refers to the curds, which are distinct from the liquid whey. Whey is not a fermentation product of milk, although it can result from the fermentation process in some contexts, but this is not its primary definition. Additionally, while whey may impart some flavor to cheese, it doesn’t serve as a flavoring agent on its own but rather is a byproduct of the cheese-making process. Understanding the role and properties of whey in food science is essential for professionals in the field, particularly those involved in nutrition and culinary applications.