Chemical composition of serum
After the sour milk is heated, it breaks up into small lumps, which are later sold in stores as cottage cheese or cheese. All that remains is the yellow liquid, which is separately bottled and packaged.
Looking at the back of the label, you will find that the composition contains:
- large amounts of lactose and glucose;
- potassium, calcium, magnesium;
- high content of acids - nucleic, lactic, formic, propionic.
Moreover, whey is one of the most dietary products that can be found on the counter today. There are only 18-20 calories per 100 grams.
Many will be surprised, but whey can be consumed even in its raw form; it perfectly quenches thirst and restores the body.
Where does whey come from?
When we add starter (strains of pure cultures of lactic acid bacteria) to milk, the process of lactic acid fermentation begins, as a result of which part of the lactose, milk sugar, is processed by lactic acid organisms into lactic acid. Under the influence of this acid, the milk protein casein changes (coagulates).
Water-insoluble casein particles are formed, which form the network of the milk clot. The cells of this mesh capture globules of fat and other components of milk. The milk clot system is very unstable. Under the influence of temperature, mechanical stirring, pressing, it can be destroyed, in this case, water-insoluble particles precipitate, the product separates into the milk clot itself and a yellowish-greenish liquid, whey.
Mechanical action is not necessary to separate whey. Coagulation-type structures, such as a milk clot, are prone to syneresis, that is, spontaneous compaction, compression, which contributes to the pressing out of whey (for example, when opening a jar of sour cream, you can notice that on the surface the consistency of the product is slightly more liquid, here it is, the phenomenon of syneresis in action ).
Various fermented milk products differ in appearance, consistency, and taste. These differences are determined by the nature of the milk clot from which they, in general, consist. At the same time, the taste and consistency (structure) of the clot itself depend on:
- on the type of starter (those microorganisms that are part of it),
- on the quality of milk (acidity and ability of proteins to retain moisture),
- intensity of impact on the clot.
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Products such as yogurt and sour cream have a smooth, delicate structure. Their texture is quite uniform. A small amount of whey is acceptable. However, when too much whey is formed, this indicates that the preparation technology was violated, or the quality of the milk raw materials left much to be desired.
Cottage cheese and cottage cheese, on the contrary, have a denser consistency. Whey separation is one of the stages of their preparation. Fermented milk starter in the production of cottage cheese and soft cheeses such as Ricotta produces sour whey, it is also called curd whey. In addition to fermented milk starters for the formation of curd and cheese grains (hard cheeses such as Cheddar, Mozzarella, etc.
to the beginning of the article
To produce whey, cows must be raised and therefore whey is imported from countries where the conditions for raising livestock are suitable. Currently, the top ten whey suppliers include the USA, France, the Netherlands, Germany, New Zealand, Ireland, Poland, Denmark and Austria. This means the whey in your protein likely comes from one of these countries. [7]
What are the benefits of whey?
As practice shows, the use of whey does not end with weight loss or home use. It is actively used in cosmetology.
By the way, they use not only the usual cow’s milk, but also goat’s milk. The latter is recommended to be consumed and used in cooking for young children. Basic properties:
- Due to the concentrate of nutrients, whey restores the balance and intestinal microflora.
- Since the product contains a large amount of vitamins B, it has a positive effect on mood and the nervous system.
- It is an active component in the preparation of baby food.
- The serum contains a huge amount of antioxidants, which affect skin rejuvenation.
- The composition also contains a large amount of cobalt, which has a hematopoietic effect.
To prepare healthy and tasty dishes, you can use both a dry product and a liquid one from a tetra pack. The simplest dishes: pancakes, okroshka, drinks with berries, bread, pancakes and much more.
Application
At home, you can quite easily prepare curd whey yourself. This product is very useful and is an alternative to kefir. Baby food can be prepared based on whey, since the protein composition of the product is in many ways similar to breast milk. Based on curd whey, you can knead dough for delicious, homemade and aromatic pastries, pancakes, and pancakes. Whey is also used as a type of marinade for meat or fish. Also, using this product you can prepare quite tasty light, cool summer soups. In addition, curd whey is used at home to prepare cosmetic masks for the face and hair.
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| Curdled milk 1% There is no exact date of origin of curdled milk. But, most likely, this product was produced at the same time as milk. After all, curdled milk is sour milk. Previously, there were no refrigerators, and milk was poured into clay pots. In this container, milk could turn sour in a few hours. This is how yogurt turned out. When people tried this product, they really appreciated it. Curdled milk is prepared by itself, and in some villages this product is very popular. In the city, of course, there will also be lovers of this product. |
| Suzma This product is made from katyk. Suzma is very similar in appearance to ordinary cottage cheese, but its taste, smell, and consistency are very different from it. Suzma also has completely different properties. If a product such as cottage cheese can only be used to make cheese from it, then katyk can be made from suzma again. To do this, simply add serum. And if you add water, you can get ayran. At the same time, the beneficial qualities and freshness of the products will not change. Both cheese and butter can be made from this product. Therefore, we can say that Suzma combines the properties of many dairy products. |
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Whey for weight loss
Most often, whey is used to replace fattier dairy products. Using it, you can easily bake the same pancakes, which will be lower in calories than using milk. Thanks to the large concentrate of amino acids, the body and organism will always be in good shape.
The whey saturates well and restores salt balance, so after training you can drink a drink with the addition of berries.
Benefits of whey for weight loss:
Often used when preparing a mono-diet. The dairy product helps you survive a strict diet without fear and without harming the body.
Since whey is a low-calorie product, a huge number of healthy dishes and drinks can be made from it.
Whey is 90% water, so it has a good diuretic effect and cleanses the kidneys.
There is no strict dosage for use. However, experts recommend paying attention to the last point.
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Benefit for health
The beneficial properties of whey have been studied very well. It has been found that it has a positive effect on:
- digestion;
- kidneys;
- liver;
- nervous system;
- leather;
- the cardiovascular system;
- the immune system;
- hematopoiesis.
Regular consumption of whey has a beneficial effect on the functioning of the kidneys and liver, they begin to function significantly more actively. The amount of water in the tissues gradually normalizes, everything unnecessary is removed, including toxins and waste, and swelling decreases. This also has a good effect on the condition of the skin, it becomes cleaner, acquires a uniform shade, and the amount of sebum, which causes acne, decreases.
The amino acids contained in the drink increase the production of serotonin, which helps fight depression, increases the pain threshold and reduces irritability. The composition of the serum has a calming effect on the nervous system. Regular use normalizes the activity of the gastrointestinal tract, which also leads to weight normalization, gradual weight loss, and restoration of metabolism.
The benefits of whey for the heart when taken regularly are clear - blood circulation and hematopoiesis improve, the development of atherosclerosis is stopped, blood vessels are cleansed, and the manifestations of hypertension are reduced.
The liquid is included as a cleansing element in many diets; it is indicated in the following cases:
- gastrointestinal diseases (gastritis, pancreatitis, enterocolitis, enteritis, intestinal dysbiosis, chronic constipation, pyelonephritis, glomerulonephritis, food toxic infection);
- problems with cerebral vessels (cerebral atherosclerosis, cerebral circulation problems);
- endocrine problems;
- diseases of the cardiovascular system (atherosclerosis, angina pectoris, ischemic disease, circulatory failure, cardiosclerosis);
- inflammation of the respiratory tract (bronchitis, pharyngitis, tonsillitis, sinusitis, pneumonia);
- skin diseases (adnexitis, thrush, colpitis, cervicitis, genital herpes, cervical erosion, vaginal flora disorders);
- women's diseases (oily skin, diathesis, acne, psoriasis, demodicosis, neurodermatitis, food allergies).
Photo of whey
Read here - The benefits of tofu cheese - description of preparation, composition and effect on the body of men, women and children (95 photos)
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Benefits and harms
Due to the high content of vitamins and microelements, acid whey has a beneficial effect on the body.
Advantages:
- strengthens the immune system, increases the body's defense response;
- restores intestinal microflora, normalizes the digestive system;
- reduces swelling, cleanses the body, removes waste and toxins;
- normalizes blood glucose levels;
- acts as a mild sedative;
- used for weight loss, to cleanse the body;
- used in folk medicine as an anti-inflammatory agent;
- due to the presence of lactobacilli, they normalize the microflora of the intestines and reproductive system, helps in the treatment of candidiasis;
- used in cosmetic masks to strengthen hair and nails.
However, consuming whey does not always bring only benefits. It is not recommended to drink it under the following conditions:
- individual intolerance of the body;
- gastritis with high acidity, chronic diarrhea;
- peptic ulcer of the stomach and duodenum.
