1646 



The Cornell Reading-Courses 



/~CASEIN and 



ASH 



;ALBUMEN-3^. 



y^iwwgqwwwwwwwwsB 1 



SUGAR-4.8^± 



WATER -90 A 



BUTTER MILK 



FA.T-.3j 

 CAS. 



ASM 



T. 



SUGAR- 5. v, 



WATER - 93.2 



WHEY 



Fig. 28b. — Chart illustrating the composition of buttermilk and whey. Eacl 

 rectangle represents 100 pounds, and the subdivisions show the quantities 

 of the different constituents 



WHEY 



Whey is the fluid part of the milk that remains after cheese-making. It 

 contains those ingredients of milk that are soluble — sugar, albumen, 

 and part of the ash — and also more or less of the fat that escapes during 

 the process of manufacture. 



Van Slyke gives the following composition of whey: 



Percentage 



Water 93 • 04 



Fat 36 



Proteids (chiefly albumen) .84 



'Sugar and salts 5.76 



Whey is used chiefly as a food for animals. It is also used to some 

 extent in modifying milk for infants and invalids. Containing, as it 

 does, a high percentage of sugar and albumen, it is valuable in milk modi- 

 fication when the aim is to increase these constituents in the product. 



