Whey Milk

Whey is the liquid byproduct of cheesemaking. It is produced when milk is curdled and strained, separating the solids (curds) from the liquid (whey). The whey can then be further processed to create whey powder or whey protein concentrate.

Whey is often added to foods for its protein content and its ability to improve texture and mouthfeel. It can act as a binder, emulsifier, and flavour enhancer. It is commonly found in baked goods, confectionery, dairy products, and processed meats.

Whey is not considered a food additive and does not have an E-number. It is a source of protein and other nutrients. The UK's Eatwell Guide recommends a balanced diet that includes protein sources. While whey is generally considered safe, some individuals may experience digestive discomfort. There is ongoing research into the specific health benefits and potential effects of concentrated whey protein supplements, but no specific health claims are made by regulatory bodies for typical food uses.