milk whey, whey, cheese whey

What is milk whey?

Milk whey is the liquid that remains after milk is made into cheese. The composition of whey can differ depending on the cheese made from the milk. Sometimes the milk whey is sour as with yogurt, sometimes in the milk whey sweet as with our Berloumi.

Milk contains two different types of protein. The casein (82%) ends up in the cheese. The whey proteins (18%) together with most of the milk sugars remain in the whey. Is whey healthy? Certainly it’s nutritious, but we think it’s tasty in the first place.

In the kitchen you can use whey where you would otherwise use water. In soups and sauces as if it were broth. In milkshakes and ice cream. To cook pasta and rice. Among many other things, we make this delicious bread with it.

Where to buy milk whey?

You can buy our milk whey in our dairy shop. Ask for it when you’re here. We then fill it for you in a 10-liter bottle. That’s only 3 euros or 2 euros if you bring back your clean bottle.

Milk whey is a by-product of cheese production. It is nutritious but above all it is very tasty for use in the kitchen.

whey, label

Recipes with whey

whey, cheese whey, milk whey, whey

Whey bread with chocolate and cranberries.

If we make this bread in the Zuivelarij, it is best not to wait too long to slice your piece. But you can also replace the water in your daily bread with our aromatic milk whey. Add a little bit more whey than you would otherwise use as water.

Whey soup with broccoli, carrot and cheddar.

To make this soup just as in our recipe you’ll need a melting salt. You won’t find that in the supermarket, but feel free to ask for it when you’re here to pick up your bottle of milk whey. It’s really worth giving this soup a try.

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Beans, soaked and boiled in water with whey.

Replace 1/3 of the water with whey to soak dried beans and they will remain much firmer and more aromatic when cooked. However, do not use too much whey or they will not soften.

Are whey proteins healthy?

We absolutely do not want to attach a health claim to our whey. It’s better to buy our milk whey for its culinary applications because milk whey is, healthy or not, very tasty.

The usefulness of whey proteins

It is not without reason that whey proteins are one of the most studied dietary supplements. They have a very high nutritional value and possess some exceptional health benefits.

In recent years, a lot of research has been carried out into the positive effects of whey proteins and their amino acids. Research seems to show that there are indeed positive effects. With athletes, the use of protein supplements is already well established. Especially the amino acid leucine ensures a faster muscle recovery after exercise. Important is that the whey proteins are eaten immediately after exercise.

The proteins in whey contain high-quality amino acids. In addition, all the essential amino acids are represented in whey protein. Compared to other proteins, they are also digestible very quickly. For athletes, it is therefore important to take these proteins immediately after the sports performance.

Cheese whey is also assigned health claims that are completely untrue.

Whey proteins serve in the body for maintaining or building muscle. Especially in combination with strength training, or for the elder people where muscle growth naturally deteriorates.

Whey proteins, even more than other proteins, are very satiating. They have a strong satiating feeling and the body needs more energy compared to carbohydrates and fats to digest these proteins. Therefore, whey proteins are advisable during dieting. They also ensure the maintenance of sufficient muscles during a diet.

Where do they come from

The whey preparations, supplements and sports drinks that you can find in the store in the form of concentrate, isolate or hydrolysate come from the waste streams of the larger milk and cheese companies.

Despite difficult words such as isolate, they still come from a natural raw material. Milk! Waste streams (milk whey) that arise from the cheese preparation are processed into all kinds of powders via thickening, osmosis and spray drying and then a flavor is added to it.

In small to medium-sized cheese dairies, whey is a serious problem. Almost 82% of the original milk leaves the cheese dairy as whey. In the best case, the milk whey goes back to the animals. Worse is if the whey is carried out on the land or if it ends up in the sewers. The remaining organic substances of the sour whey are a burden to the environment. Large dairy companies will powder dry the milk whey in order to sell the valuable contents to the food industry.

In medium-sized dairy companies, such as ours, investments in complicated techniques to ‘powder dry’ milk whey are not profitable. As is transporting milk whey for powdering.

Because they grow well from it, our milk whey is fed to the pigs. Every two weeks, our 30,000 liter whey tank is emptied and fed to a company that brats pigs.

Because we boil off most of our milk whey to make ricotta, our remaining cheese whey also contains hardly any proteins and fats. The lactose sugar is still in there.

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