Assertion: whey | /r/HasProperty | the liquid
Facets:
value: with a high salt load
type: OTHER
value: essentially
type: DEGREE
value: through the addition of an acid
type: MANNER
value: during the process
type: TEMPORAL
Source sentences:
text: Whey is the liquid remaining after milk has been curdled and strained.
text: Dairy is made up of casein, the solid portion, and whey, the liquid portion.
text: Whey is the liquid portion of milk that separates from the solid during the production of cheese.
text: From there, it gets introduced to enzymes that separate the whey (liquid) from casein (solids).
text: Whey is the liquid byproduct that is separated from the coagulating fatty parts in the production of cheese.
text: Whey is the liquid material that is left behind after the solids have been removed from cow or bovine milk.
text: Whey is the liquid substance left over during the cheese-making process, when casein turns into curds.
text: Whey is a liquid by-product made during the production of dairy products such as cheese.
text: Whey is the liquid part of milk, and it contains about 20 percent of milk's protein.
text: Whey is the liquid element of milk that can be separated during the production of cheese.
text: Whey on its own is the liquid component of milk which dissociates during the production of cheese.
text: One of the two major components of milk, whey is the liquid portion of the milk that separates from the curds (the other major component), during the process of making cheese.
text: Whey is the liquid left behind when milk is turned to cheese.
text: Also known as milk serum, whey is essentially the liquid that remains after milk has been curdled and strained.
text: When you separate dairy solids from the liquid, you get whey (the liquid) and casein (the solid).
text: Whey used to be an insignificant by-product of cheese production in the dairy industry – the liquid that separates from casein solids.
text: When you separate dairy solids from the liquid, you get whey (the liquid) and casein (the solid).
text: It’s the isolated form of protein found in whey, the liquid that remains after milk has been curdled and strained.
text: Curds are a dairy product that comes from coagulating milk and edible acidic substances, and whey (or milk plasma) is the liquid remaining after the curdle has been strained.
text: As nouns the difference between whey and buttermilk is that whey is the liquid remaining after milk has been curdled and strained in the process of making cheese while buttermilk is the liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk .
text: Whey is the liquid that remains after milk has been curdled and strained.
text: The whey is just the liquid that is left over and is sometime just thrown away.
text: Whey is the liquid that is produced whenever milk is curdled, either through the addition of an acid, like vinegar or lemon juice, or through bacterial fermentation.
text: The curds were the coagulated casein, and the whey was the liquid portion.
text: After being separated during cheese production, whey (the liquid portion) goes through various processing steps to become what people know as whey protein powder.
text: Whey, which makes up 20% of the proteins in milk, is the liquid portion that’s separated from the curd (also called casein protein).
text: Dairy is made up of casein, the solid portion, and whey, the liquid portion.
text: Whey, which makes up 20% of the proteins in milk, is the liquid portion of milk, and it is separated from the curd (aka casein), which comprises the remaining 80%, during the cheese-making process.
text: Whey is the liquid portion of milk that is created as a byproduct of cheese production.
text: Whey is a liquid with a high salt load, which means short runs between regenerations.
text: When milk is curdled and strained during the cheese making process, whey is the liquid byproduct.