Whey Powder; Whey(in 4,366 products)
Potential Risk Index®:
About:
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 produced during the manufacture of rennet types of hard cheese, like Cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct produced during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
Whey is used to produce whey cheeses such as ricotta, brunost, and whey butter 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.
Scientific References:
1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/612
Regulatory References:
1. US FDA Generally Recognized As Safe (GRAS) Food Substances (21 CFR 184) [2017]
- § 184.1979 - Whey
Safety and Hazards (UN GHS):
1. Causes skin irritation (H315)
2. Causes serious eye damage (H318)
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