How to use sweet whey in a sentence? Find typical usage patterns (collocations)/phrases/context for "sweet whey" and check conjugation/comparative form for "sweet whey". Mastering all the usages of "sweet whey" from sentence examples published by news publications.
Whey (sweet whey, not acid whey) is the liquid produced during cheese-making; when milk is curdled and then strained, the curds are then used to produce cheese.
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Its futures contracts for rapeseed meal, rapeseed oil, skimmed milk, unsalted lactic butter, sweet whey food grade powder, nitrogen fertilizer solution and wood pellets are little traded, or not at all.
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Its futures contracts for rapeseed meal, rapeseed oil, skimmed milk, unsalted lactic butter, sweet whey food grade powder, nitrogen fertiliser solution and wood pellets are little traded, or not at all.
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To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1.
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Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
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However, the production of rennet-coagulated cheese overtook the production of fresh whole-milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the Etruscan elite prove that hard-grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in ancient Roman kitchens. Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer. The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct.
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