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Joseph Priestley
Joseph Priestley (13 March 1733 (Old Style) – 6 February 1804) was an 18th-century English theologian, Dissenting clergyman, natural philosopher, educator, and political theorist who published over 150 works. He is usually credited with the discovery of oxygen, having isolated it in its gaseous state, although Carl Wilhelm Scheele and Antoine Lavoisier also have a claim to the discovery.
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Lund University (), located in Lund in the province of Scania, Sweden, is one of northern Europe's most prestigious universities and one of Scandinavia's largest institutions for education and research, frequently ranked among the world's top 100 universities. The university was founded in 1666 and is the second oldest Swedish university, but can arguably trace its roots back to 1438, when a studium generale was founded in Lund.
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Sweden (pronounced , ), officially the Kingdom of Sweden (Swedish: ), is a Nordic country on the Scandinavian Peninsula in Northern Europe. Sweden has land borders with Norway to the west and Finland to the northeast, and water borders with Denmark, Germany, and Poland to the south, and Estonia, Latvia, Lithuania, and Russia to the east. Sweden is also connected to Denmark by a bridge-tunnel across the Öresund.
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Switzerland (, , , ), officially the Swiss Confederation (Confoederatio Helvetica in Latin, hence its ISO country codes CH and CHE), is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe where it is bordered by Germany to the north, France to the west, Italy to the south, and Austria and Liechtenstein to the east.
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- Anthony Nicholl Rail
- beta-lactoglobulin
- blood sugar
- bodybuilding
- brunost
- butter
- by-product
- casein
- Cheddar cheese
- cheese
- compound feed
- cottage cheese
- Cream
- curd
- curdling
- Daventry Academy
- fat
- globular protein
- insulin
- Joseph Priestley
- lactose
- lactose intolerant
- Lund University
- Melissa officinalis
- milk
- mineral
- pH
- protein
- proteins
- rennet
- ricotta
- Rivella
- serum albumin
- soft drink
- Sweden
- Swiss cheese
- Switzerland
- type 2 diabetes
- vitamin
- Whey protein
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- alpha-lactalbumin
- Anthony Nicholl Rail
- beta-lactoglobulin
- blood sugar
- bodybuilding
- brunost
- butter
- by-product
- casein
- Cheddar cheese
- cheese
- compound feed
- cottage cheese
- Cream
- curd
- curdling
- Daventry Academy
- fat
- globular protein
- insulin
- Joseph Priestley
- lactose
- lactose intolerant
- Lund University
- Melissa officinalis
- milk
- mineral
- pH
- protein
- proteins
- rennet
- ricotta
- Rivella
- serum albumin
- soft drink
- Sweden
- Swiss cheese
- Switzerland
- type 2 diabetes
- vitamin
- Whey protein
size: 5.3Kb
size: 13.2Kb
size: 5.1Kb
size: 5.5Kb
size: 4.8Kb
size: 4.7Kb
size: 4.6Kb
Whey or milk plasma is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese.
Production
Whey is a co-product of cheese production. It is one of the components that separate from milk after curdling, when rennet or an edible acidic substance is added.
Uses
Whey is used to produce ricotta, brown cheeses, Messmör/Prim, and many other products for human consumption. It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).Whey protein (derived from whey) is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. In Switzerland, where cheese production is an important industry, whey is used as the basis for a carbonated soft drink called Rivella. In Iceland, MS manufactures and sells liquid whey as Mysa in 1-liter cartons (energy 78 kJ or 18 kcal, calcium 121 mg, protein 0.4 g, carbohydrates 4.2 g, sodium 55 mg).
Throughout history, whey was a popular drink in inns and coffee houses. When Joseph Priestley was at college at Daventry Academy 1752–1755, he records that, during the morning of Wednesday 22 May 1754, he “went with a large company to drink whey.” This was probably ‘sack whey’ or ‘wine whey.’ A contemporary recipe for ‘wine whey’ instructs: “Put a pint of skimmed milk, and half a pint of white wine into a bason, let it stand a few minutes, then pour over it a pint of boiling water, let it stand a little, and the curd will gather in a lump, and settle to the bottom, then pour your whey into a China bowl, and put in a lump of sugar, a sprig of balm, or a slice of lemon.”
An alternative recipe is for ‘Cream of Tartar Whey’: "Put a pint of blue milk [blue milk is characterized by the appearance on its surface, eighteen or twenty-four hours after it is drawn, of small, indigo-blue fungal spots that rapidly enlarge until the whole surface is covered with a blue film.] over the fire, when it begins to boil, put in two tea spoonfuls of cream of tartar, then take it off the fire, and let it stand till the curd settles to the bottom of the pan, then put it into a bason to cool, and drink it milk warm.”
Whey was also used in central Spain to enrich bakery products. In some traditions, it was used instead of water to produce bread dough.
Whey cream and butter
Cream can be skimmed from whey. Whey cream is more salty, tangy, and “cheesy” than ("sweet") cream skimmed from milk, and can be used to make whey butter. Whey cream and butter are suitable for making butter-flavored food, as they have a stronger flavor of their own. They are also cheaper than sweet cream and butter.
Health
Because whey contains lactose, it should be avoided by those who are lactose intolerant. Dried whey, a very common food additive, contains more than 70% lactose. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.Liquid whey contains lactose, vitamins, protein, and minerals, along with traces of fat. In 2005, researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release, in type 2 diabetics. Writing in the American Journal of Clinical Nutrition, they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing insulin secretion.
Protein
Whey protein is the name of globular proteins that can be isolated from whey. It is typically a mixture of globinstagers beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native culture forms, independent of pH.
References
External links
Category:Dairy products Category:Milk
ar:مصل اللبن bg:Суроватка ca:Sèrum de llet cs:Syrovátka cy:Maidd da:Valle (ost) de:Molke et:Vadak es:Suero de leche eo:Selakto fr:Lactosérum fy:Waai ko:유청 (음식) io:Selakto is:Mysa it:Siero di latte he:מי גבינה lb:Wässeg lt:Išrūgos nl:Wei (zuivel) nds-nl:Wui ja:乳清 no:Myse pl:Serwatka pt:Soro de leite ru:Молочная сыворотка sq:Hirra simple:Whey sk:Srvátka sl:Sirotka sr:Сурутка fi:Hera (maidon osa) sv:Vassla tl:Lagnaw te:పాలువిరుగుడు th:หางนม zh:乳清This text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.