Talk:Whey

message: Why am I reading that 100g of whey contains 200g of water?
Nutritional value per 100 g (3.5 oz)
Energy	224 kJ (54 kcal)
Carbohydrates
12 g
Sugars	12 g
Fat
2 g
Protein
2 g
Minerals	Quantity%DV†
Calcium	10%100 mg
Other constituents	Quantity
Water	200 g  — Preceding unsigned comment added by 216.181.145.186 (talk) 20:20, 27 January 2023 (UTC)

message: It would be nice to have a more detailed summery in the Whey Protein section, and perhaps one of those fancy links telling people that the main article is whey protein.   — Preceding unsigned comment added by 129.22.18.203 (talk) 02:55, 4 October 2011 (UTC)
replies: text: Good suggestion, added it. PuercoPop (talk) 03:22, 14 November 2012 (UTC)
thread_title: Protein

message: I think that the statement "An allergic reaction to whey is fairly common" is a bit exaggerated. Some people indeed have an allergy to proteins found in whey, but I would not characterize it as "fairly common". Especially when there is no such indication on the "casein" lemma, and the relevant "side-effects" section on the "milk" lemma focuses on calcium, fat and lactose (none of these present in whey - not 100% sure about calcium though). One should also highlight the potential health benefits of whey protein against breast and prostate cancers as shown in recent literature.
--Ravenous75 11:15, 25 January 2006 (UTC)
thread_title:  Whey allergy 

message: Here are some references that seem to indicate that the acid whey produced as a by product of making greek yogurt, the production of which has increased manyfold, is indeed of environmental concern:
 
Modern Farmer http://modernfarmer.com/2013/05/whey-too-much-greek-yogurts-dark-side/
University of VT Food Systems Blog http://learn.uvm.edu/foodsystemsblog/2013/09/06/2660/
NY Post
http://nypost.com/2013/05/22/greek-yogurts-half-a-supertanker-per-year-toxic-waste-problem/
However, I'm not up for editing the article, I'm still learning about this.
Note, this is about acid whey, not sweet whey.   
Wikikd (talk) 02:34, 4 February 2014 (UTC)
thread_title:  whey as pollutant 

message: Shouldn't the cited reference be listed completely in a references section rather than be a hyperlink and nothing else?  —Preceding unsigned comment added by 203.22.224.77 (talk) 02:56, 18 October 2007 (UTC)
thread_title:  Reference? 

message: I have three times reverted this addition to the article by an anon account who 
#does not provide any reference despite my challenge
#has previously vandalised Tragedy by inserting the word "Whey" into it. See 
I therefore believe that this is a situation in which WP:AGF does not apply and where the vandalism reversion get-out to WP:3RR os applicable. If anyone knows otherwise, then please speak up.--Peter cohen (talk) 21:12, 28 April 2008 (UTC)
thread_title:  Alleged colloquial use of "whey" 

message: Is whey, and whey protein for that matter, considered dairy?  More importantly, can people with lactose intolerance take whey?  Seems like a common question that could be answered here with a reference.  —Preceding unsigned comment added by 24.151.114.182 (talk) 20:10, 6 March 2009 (UTC)
replies: text: It is stated in the article that whey contains lactose, and is not suitable for lactose-intolerant persons. If an allergy is present, then all products of the allergenic material should be considered allergenic themselves; this applies to whey. If you are referring to whey protein concentrate, I'm sure you can find the relevant information on that article. Also, in the future, please sign your posts with four tildes (~). 76.232.70.14 (talk) 07:13, 13 February 2011 (UTC)
thread_title:  Dairy? 

message: There is a paragraph describing how to make "Cream of Tartar Whey". I left that intact, as it seems to be legit and is referenced (although I'm not sure whether it's really relevant). However, I removed the links that were in the paragraph, because the link blue milk brings you to a page about "List of Substances in Star Wars", and the mis-spelled word "bason" brought you to a page on some anime character "Bason". Clearly neither one is what the paragraph refers to. I corrected the spelling of "basin" as well; not sure what the protocol is on that, if it's okay to alter original spelling in quotes. I figure given the unimportance of the subject, that it really matters..45Colt 04:31, 5 March 2014 (UTC)
replies: text: I think blue milk is actually just an old term for skim milk. The blue milk explained in the paragraph is a pest that infects milk, and seems unlikely to have been common enough to be a staple. In A Compleat Body of Husbandry https://books.google.com/books?id=-u8TAAAAQAAJ&pg=PA261#v=onepage&q&f=false he tells of a skimmed milk having a blue color. Skim milk does have a blue tinge to it, it is more noticeable as a thin film on a glass, against something black, or supposedly if mixed with some flour. I'm no expert so I'm going to leave it alone, but I think the section explaining blue milk should be removed, and if some more data is found, replaced with skim milk.
38.122.120.106 (talk) 23:19, 30 March 2017 (UTC)
thread_title:  Vandalism? 

message: I have just found out what "permeate" is (other than it's normal meaning in English, "to spread or flow throughout"). "Milk permeate" seems to be Australian for whey. All sources on the Wikipedia page "Milk permeate" are Australian, and the word "whey" isn't even mentioned once there, and the only other language the page exists in is German (just a few words). On the Wikipedia page "Whey", however, the word "permeate" isn't mentioned anywhere, and the whey page exists in 47 languages.
To avoid confusion, and to expose Australian readers to info on whey, as well as exposing other readers to the Australian specifics of "milk permeate", I suggest links or redirects at the top of the entries for the two terms.  — Preceding unsigned comment added by 106.37.118.121 (talk) 05:37, 23 September 2014 (UTC)
replies: text: WP is not a dictionary. Two terms referring to the same thing belong in the same article. The lead of the "milk permeate" (and "permeate" here presumably is a noun, meaning "something that permeates") clearly says that it is a synonym for 'whey'. Following WP policy, the two articles should be merged, under the title Whey (but of course mentioning the Australian alternative), which is the widely-accepted international name for this substance. --Macrakis (talk) 14:34, 23 September 2014 (UTC)

text: I started the article, but did not know they were the same thing. Happy to merge, I'll do it myself tomorrow. --Canley (talk) 07:48, 24 September 2014 (UTC)
replies: text: Sounds good! There do seem to be some fine distinctions made in the dairy industry, but I think they belong comfortably within the whey article. In particular, there probably needs to be more discussion of dried/dehydrated whey and permeate. See     for example. --Macrakis (talk) 14:36, 24 September 2014 (UTC)
replies: text: Thanks for the links, I'll work on it as soon as I get a chance. --Canley (talk) 14:36, 26 September 2014 (UTC)
thread_title:  Australian English confusion (whey being called "milk permeate") 

message: I propose merging Whey protein here  — Preceding unsigned comment added by 2.90.210.75 (talk) 19:34, 6 March 2018 (UTC)
thread_title:  Merge 

message: https://winescience.org/vineyard/whey-powdery-mildew/
(Perhaps depending on from which country calling this site, already in english there) https://yellowbreadshorts.com/3867-what-will-happen-if-you-feed-plants-with-serum.html
(if not, here translating to english) http://translate.google.com/translate?sl=de&tl=en&u=https%3A%2F%2Fyellowbreadshorts.com%2F3867-what-will-happen-if-you-feed-plants-with-serum.html 
(with http://free-website-translation.com/?de) 
--Visionhelp (talk) 11:45, 21 July 2021 (UTC)
thread_title:  further benefit(s), perhaps from interesst this topic single-point 

message: The composition section seems to concentrate on protein (eg telling us about human milk protein), but fails to provide percentage ranges for each type of non protein content (eg fat, carbohydrates...) FreeFlow99 (talk) 18:24, 25 March 2022 (UTC)
thread_title:  Composition Section