The main component in whey composition is lactose, the composition is more than 70%. In milk whey, on average, 100 ml contains 0.135 mg of nitrogen, about 65% of which is part of protein nitrogenous compounds and about 35% - in non-protein compounds. The composition of protein nitrogenous compounds in whey ranges from 0.5 to 0.8% and depends on the method of coagulation of milk proteins adopted when obtaining the main product (cottage cheese, cheese, casein, etc.). The composition of the protein nitrogenous compounds of whey is shown in table 1.

Whey proteins can serve as an additional source of arginine, histidine, methionine, lysine, threonine, tryptophan and leucine. This allows us to classify them as complete proteins that play an important role in the life of the body.

Whey contains all the essential amino acids. The composition of free amino acids in cheese whey is 4 times, and in cheese whey 10 times more than in the original milk.

Table 1 - Compound milk proteins serum by faction

The composition of carbohydrates in whey similar to the carbohydrate component of milk - monosaccharides, oligosaccharides and aminosaccharides. The main carbohydrate of milk whey is the disaccharide lactose, the composition of which is up to 90% of the total carbohydrate content. Of the monoses in the serum, glucose and galactose were found - products of lactose hydrolysis during the processing of milk into cheese and cottage cheese. Of the aminosaccharides in the serum, neuraminic acid and its derivatives, as well as ketopentose, were found. The serum contains serologically active oligosaccharides, as well as trace amounts of arabinose.

Whey contains 0.05-0.5% fat, which is due to its content in the feedstock and the technology for obtaining the main product. In separated whey, the fat content is 0.05-0.1%. Milk fat in whey crushed more than in whole milk, which positively affects its digestibility. Almost all salts and trace elements that are part of milk, as well as those that are introduced during technological processing, pass into whey. The absolute content of the main ash elements in whey in% is shown in table 2:

Table 2 - The content of the main ash elements in serum composition

Minerals in whey are in the form of true and molecular solutions, in a colloidal and insoluble state, in the form of organic salts and not organic acids. The composition of inorganic salts includes 67% phosphorus, 78% calcium, 80% magnesium. The quantitative content of anions (5.831 g/l) and cations (3.323 g/l) in whey is similar to the content of trace elements in whole milk. Of the cations in the serum, potassium, sodium, calcium, magnesium and iron from anions predominate - the remains of citric phosphoric, lactic and hydrochloric acids. In general, whey is a product with a natural set of vital minerals.

In addition to mineral compounds, water- and fat-soluble vitamins of milk are almost completely transferred to whey, and in cheese whey there are much more of them than in cheese whey. The relative content of vitamins in whey (in%) compared to their content in whole milk are shown in table 3:

Table 3 - The relative content of vitamins in serum

The amount of pyridoxine, choline and, less commonly, riboflavin in whey often exceeds their content in whole milk, which is due to the vital activity of lactic acid bacteria. Serum vitamin content subject to fluctuations and decreases sharply during storage. In general, milk whey is a biologically complete product in terms of the set and absolute content of vitamins.

From serum organic acids lactic acid was found, as well as citric, nucleic and volatile fatty acids - acetic, formic, propionic, butyric. Lactic acid is formed from lactose as a result of the vital activity of bacteria.

Under the action of proteolytic enzymes, which are produced lactic acid bacteria, there is a breakdown of protein substances in the serum, for the inactivation of which it is necessary heat treatment at temperatures above 60°C. In addition, the enzymes lipase and phosphorylase should be considered, the presence of which can lead to the appearance of a bitter taste in whey. Particular attention should be paid to the lactase enzyme involved in the hydrolysis of lactose.

Whey contains gases - carbon dioxide, nitrogen and oxygen. The amount of gases in whey is slightly less than in whole milk, which is due to heat and machining milk in the production of cottage cheese, cheese and other products. During storage of whey, especially whey studded with foreign microflora, the amount of gas can increase dramatically, which leads to increased foaming in whey.

§ 69. COMPOSITION AND PROPERTIES OF CHEESE WHEY

Cheese whey is a valuable food raw material, including all components of milk. About 50% of milk solids pass into cheese whey, including 88- 94% milk sugar, 20-25% proteins, 6-12% milk fat, 59-65% minerals. The composition of cheese whey is given in table. 47.

Table 47

The composition of whey carbohydrates is similar to the carbohydrate composition of milk: monosaccharides (glucose, galactose, etc.), their derivatives, disaccharides - lactose and more complex oligosaccharides. The main carbohydrate in whey is lactose, monosaccharides are present in it in smaller quantities, oligosaccharides- in the form of traces.

The mass fraction of nitrogen-containing substances in cheese whey ranges from 0.5 to 1.1%. The most important proteins contained in serum are β-lactoglobulin, α-lactoalbumin, serum albumin, immunoglobulins and proteose peptones. In addition, cheese whey contains a polypeptide, which is a detached part of the k-casein molecule. In the form of traces, various enzymes and iron-containing proteins are also present in the serum. Depending on the conditions of production and storage, a number of foreign proteins of microbial origin can be detected in serum. Classification and properties of whey proteins are given in table. 48

Table 48

Whey proteins contain more essential amino acids than casein (Table 49), and therefore they are considered the most valuable part of milk proteins.

Table 49

Whey-derived whey proteins can serve as an additional source of essential amino acids such as arginine, histidane, methionine, lysine, threonine, tryptophan, leucine and isoleucine. In addition, whey contains 0.1-0.6% casein dust (0.5% on average). These are casein particles less than 1 mm in size, formed as a result of crushing the curd.

The content of milk fat in whey obtained in the production of rennet cheeses is 0.3-0.6 %. This value depends both on the type of cheese produced and the physical and chemical parameters of raw materials, and on the factors that determine the course technological processes. Milk fat in whey is more dispersed than in whole milk, which has a positive effect on its digestibility.

In cheese whey, there are somewhat fewer minerals than in whole milk, since some of the salts and trace elements pass into the main product - cheese. The content of mineral substances ranges from 0.3-0.8%. Mineral substances in cheese whey are in various forms of true and molecular solutions, colloidal and insoluble state in the form of salts of organic and inorganic acids.

Mineral composition of whey, mg/%

Of the cations in the serum, potassium, sodium, calcium, magnesium predominate, of the anions - the remains of citric, phosphoric and lactic acids.

Both fat-soluble and water-soluble vitamins pass into cheese whey from milk, and water-soluble vitamins pass to a much greater extent than fat-soluble ones. Thus, the degree of transition (in %) is: thiamine ( B 1) - 88%, riboflavin (B 2) - 91%, cobalin (B12) - 58%, ascorbic acid (C) - 78 %, retinol (A) - 11%, tocopherol (E) - 32%.

The specific yellowish-greenish color of cheese whey is due to the presence of riboflavin. The content of vitamins in whey is subject to fluctuations and decreases sharply during storage.

Of the organic acids in the serum, there are lactic, citric, nucleic and volatile fatty acids - acetic, formic, propionic, butyric.

23-75 passes into cheese whey % rennet introduced into milk. Cheese whey is characterized by the following physical properties:

The energy value whey makes up 36% of the energy value whole milk, however biological value examplebut the same one that determines not only the possibility, but also the expediency of its use in nutrition in general and especially in dietary.

Skimmed milk, buttermilk and whey pass 50-70% of milk solids. The degree of transition of whole milk solids into whey is 52%. At the same time, milk sugar almost completely passes (96.0%). The degree of transfer of proteins into whey is 24.3%. If in skimmed milk and buttermilk contain all milk proteins (their transition rate is 97.5 and 98.0%, respectively), then 22.5% of casein and 95% of whey proteins pass into whey. The chemical composition of whey is shown in table 1.

Table 1. The content of the main constituents in whey

The main component in the composition of whey is lactose, the composition is more than 70%. In milk whey, on average, 100 ml contains 0.135 mg of nitrogen, about 65% of which is part of protein nitrogenous compounds and about 35% - in non-protein compounds. The composition of protein nitrogenous compounds in whey ranges from 0.5 to 0.8% and depends on the method of coagulation of milk proteins adopted when obtaining the main product (cottage cheese, cheese, casein, etc.). The composition of the protein nitrogenous compounds of whey is shown in table 2.

Whey proteins can serve as an additional source of arginine, histidine, methionine, lysine, threonine, tryptophan and leucine. This allows us to classify them as complete proteins that play an important role in the life of the body.

Whey contains all the essential amino acids. The composition of free amino acids in cheese whey is 4 times, and in cheese whey 10 times more than in the original milk.

Table 2 . The composition of whey proteins by fractions

The composition of carbohydrates in whey is similar to the carbohydrate component of milk - monosaccharides, oligosaccharides and aminosaccharides. The main carbohydrate of milk whey is the disaccharide lactose, the composition of which is up to 90% of the total carbohydrate content. Of the monoses in the serum, glucose and galactose were found - products of lactose hydrolysis during the processing of milk into cheese and cottage cheese. Of the aminosaccharides in the serum, neuraminic acid and its derivatives, as well as ketopentose, were found. The serum contains serologically active oligosaccharides, as well as trace amounts of arabinose.

Whey contains 0.05-0.5% fat, which is due to its content in the feedstock and the technology for obtaining the main product. In separated whey, the fat content is 0.05-0.1%. Milk fat in the composition of whey is crushed more than in whole milk, which has a positive effect on its digestibility. Almost all salts and trace elements that are part of milk, as well as those that are introduced during technological processing, pass into whey. The absolute content of the main ash elements in whey (in%) is shown in table 3.

Table 3 - The content of the main ash elements in the composition of whey

Mineral substances in the serum are in the form of true and molecular solutions, in a colloidal and insoluble state, in the form of salts of organic and inorganic acids. The composition of inorganic salts includes 67% phosphorus, 78% calcium, 80% magnesium. The quantitative content of anions (5.831 g/l) and cations (3.323 g/l) in whey is similar to the content of trace elements in whole milk. Of the cations in the serum, potassium, sodium, calcium, magnesium and iron from anions predominate - the remains of citric phosphoric, lactic and hydrochloric acids. In general, whey is a product with a natural set of vital minerals.

In addition to mineral compounds, water- and fat-soluble vitamins of milk are almost completely transferred to the whey, and there are much more of them in cheese whey than in cheese whey. The relative content of vitamins in whey (in%) compared to their content in whole milk is shown in Table 3.

Table 3 - Relative content of vitamins in serum

The amount of pyridoxine, choline and, less commonly, riboflavin in whey often exceeds their content in whole milk, which is due to the vital activity of lactic acid bacteria. The content of vitamins in the composition of whey is subject to fluctuations and decreases sharply during storage. In general, milk whey is a biologically complete product in terms of the set and absolute content of vitamins.

Of the organic acids in the serum, lactic acid was found, as well as citric, nucleic and volatile fatty acids - acetic, formic, propionic, butyric. Lactic acid is formed from lactose as a result of the vital activity of bacteria.

Under the action of proteolytic enzymes, which are produced by lactic acid bacteria, there is a breakdown of whey protein substances, for the inactivation of which heat treatment at a temperature above 60 ° C is necessary. In addition, the enzymes lipase and phosphorylase should be considered, the presence of which can lead to the appearance of a bitter taste in whey. Particular attention should be paid to the lactase enzyme involved in the hydrolysis of lactose.

Whey contains gases - carbon dioxide, nitrogen and oxygen. The amount of gases in whey is slightly less than in whole milk, which is due to the thermal and mechanical processing of milk in the production of cottage cheese, cheese and other products. During storage of whey, especially whey studded with foreign microflora, the amount of gas can increase dramatically, which leads to increased foaming in whey.

The composition of whey indicates that it is a complete type of raw material; in terms of their biological value, they are practically not inferior to whole milk. However, the energy value of whey is 3.5 times lower than that of whole milk. This determines the expediency of using whey in the production of products. diet food. Data on the energy value of whey are given below.

GOST R 53438-2009

Group H17

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

Whey milk

Specifications

Dairy whey. Specifications

OKS 67.100.10
OKP 92 2900

Introduction date 2011-01-01

Foreword

Goals and principles of standardization in Russian Federation established by the Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic provisions"

About the standard

1 DEVELOPED by the State Scientific Institution "All-Russian Research Institute of Butter and Cheese Making" of the Russian Agricultural Academy (GNU "VNIIMS" of the Russian Agricultural Academy)

2 INTRODUCED by the Technical Committee for Standardization TC 470 "Milk and milk processing products"

3 APPROVED AND PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 3, 2009 N 548-st

4 INTRODUCED FOR THE FIRST TIME


Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments - in the monthly published information indexes "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of ​​use

1 area of ​​use

This standard applies to whey (hereinafter referred to as whey) obtained as a by-product in the manufacture of cheese, cottage cheese and casein and intended for further processing.

Serum safety requirements are set out in Section 6, quality requirements in 5.1, and labeling requirements in 5.2.

2 Normative references

This standard uses normative references to the following standards:

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic

GOST R 51962-2002 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST R 52738-2007 Milk and milk processing products. Terms and Definitions

GOST R 52814-2007 (ISO 6579:2002) Food products. Method for detection of bacteria of the genus Salmonella

GOST R 53430-2009 Milk and milk processing products. Methods of microbiological analysis

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 3624-92 Milk and dairy products. Titrimetric methods for determining acidity

GOST 3625-84 Milk and dairy products. Methods for determining density

GOST 3626-73 Milk and dairy products. Methods for determining moisture and dry matter

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

GOST 9218-86 Tanks for food liquids installed on motor vehicles. General specifications

GOST 14192-96 Marking of goods

GOST 23452-79 Milk and dairy products. Methods for determination of residual amounts of organochlorine pesticides

GOST 26754-85 Milk. Temperature measurement methods

GOST 26809-86 Milk and dairy products. Acceptance rules, sampling methods and preparation of samples for analysis

GOST 26927-86 Food raw materials and products. Methods for the determination of mercury

GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Arsenic determination method

GOST 26932-86 Food raw materials and products. Lead determination methods

GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

GOST 30711-2001 Food products. Methods for the detection and determination of the content of aflatoxins B and M

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding monthly published information signs published in the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

This standard uses the terms according to the regulatory legal act of the Russian Federation, GOST R 52738.

4 Classification

4.1 Whey obtained in the production of cheese, cottage cheese and casein is divided into:

- for cheese;

- cottage cheese;

- casein.

4.1.1 Cheese whey, depending on the method of salting cheese, is divided into:

- for unsalted;

- salty.

5 Technical requirements

5.1 Characteristics

5.1.1 Serum must comply with the requirements of regulatory legal acts of the Russian Federation and this standard.

5.1.2 In terms of organoleptic characteristics, whey must comply with the requirements set forth in Table 1.


Table 1

5.1.3 In terms of physicochemical parameters, whey must comply with the standards set out in Table 2.


table 2

5.2 Marking

5.2.1 Serum is labeled in accordance with the requirements established by the regulatory legal acts of the Russian Federation.

5.2.2 Serum labeling contains the following information:

- Product name;

- indicators of product identification (organoleptic indicators, mass fraction of solids, acidity);

- name and location of the manufacturer (legal address, including the country and (or) place of origin) and an organization in the Russian Federation authorized by the manufacturer to accept claims from consumers in the Russian Federation (if any) and / or an individual, including individual entrepreneur (last name, first name, patronymic) and / or legal entity (agricultural organization, peasant, (farm) economy;

- product volume (in liters) or product weight (in kilograms);

- temperature during shipment;

- batch number;

- date and time (hours, minutes) of shipment;

- date and time of receipt of the product;

- duration and temperature of storage before processing;

- information on confirmation of conformity;



Handling signs "Keep away from sunlight", "Temperature limitation" and "Perishable goods" - according to GOST 14192.

5.2.3 Marking text in the form of a printed label or label is applied to the lid of the flask; for tanks, the marking text is presented in the accompanying document or may be attached to the bill of lading.

5.3 Packaging

5.3.1 Serum is packed in a shipping container.

The shipping container must comply with the requirements of the documents in accordance with which it is manufactured, and the requirements of the regulatory legal acts of the Russian Federation.

5.3.2 Whey sent from the enterprise is poured into tanks for food liquids in accordance with GOST 9218, metal flasks for milk in accordance with GOST 5037 and other types of containers made from materials approved for use in contact with food products in the prescribed manner.

5.3.3 The lids of the flasks and tanks are hermetically sealed and sealed.

5.3.4 The container used for whey packaging must be clean, disinfected, not subject to corrosion.

5.3.5 The limits of permissible negative deviations of the net content of whey (packed in flasks - 1%, in tanks - 0.5%) - in accordance with the requirements of GOST 8.579.

6 Safety requirements

6.1 Microbiological indicators of serum should not exceed the norms recommended and set out in Table 3.


Table 3

7 Acceptance rules

7.1 Acceptance rules - according to GOST 26809.

A batch is considered to be serum of one name intended for control, poured into a uniform container, from one storage container, produced at one manufacturer, one production date and issued with one document certifying its quality and safety. For whey in tanks, the product of each tank.

7.2 Each batch of whey released from the enterprise is checked for compliance with the requirements of the regulatory legal acts of the Russian Federation and this standard and is issued with an accompanying document confirming the compliance of the product with the established requirements, which indicates:

- document number and date of issue;

- the name of the serum;

- name and location of the manufacturer (legal address, including the country and (or) place of origin) and an organization in the Russian Federation authorized by the manufacturer to accept claims from consumers in the territory of the Russian Federation (if any);

- trademark of the manufacturer (if any);

- batch number;

- date of shipment;

- the number of seats and the mass of the party;

- storage conditions;

- best before date;

- production date;

- designation of this standard.

7.3 Acceptance tests are carried out for compliance with the requirements of this standard for each batch of whey in terms of packaging quality, correct labeling, product net weight, organoleptic and physico-chemical parameters.

The mass fraction of sodium chloride is determined in each batch of salted cheese whey.

7.4 Periodic tests for safety indicators (the content of toxic elements, mycotoxins, antibiotics, pesticides, radionuclides; microbiological indicators) are carried out in the prescribed manner.

7.5 Serum is controlled for quality and safety at intervals set by the manufacturer in the production control program.

The production control program is developed in accordance with the recommendations and.

8 Control methods

8.1 Sampling methods and sample preparation for analysis - according to GOST R 53430, GOST 26809, GOST 26929, and.

8.2 Definition organoleptic indicators carried out visually and organoleptically at a serum temperature (22±2) °C.

8.3 Determination of the mass fraction of solids - according to MVI, GOST 3625 (section 2, in relation to milk); in case of disagreement in the assessment of quality - in accordance with GOST 3626 (section 2).

The conversion of the density value, measured in accordance with GOST 3625, to the mass fraction of solids of whey is carried out in accordance with table 4.


Table 4

8.4 Determination of the mass fraction of lactose - according to MVI.

8.5 Determination of the mass fraction of sodium chloride - according to MVI.

8.6 Determination of acidity - according to GOST 3624 (section 3, in relation to milk, without the addition of distilled water).

8.7 Determination of whey temperature - according to GOST 26754.

8.8 Determination of microbiological indicators:

- bacteria of the group of Escherichia coli - according to GOST R 53430;

- pathogenic microorganisms, including salmonella, - according to GOST R 52814.

8.9 Determination of toxic elements:

- lead - according to GOST R 51301, GOST 26932, GOST 30178, GOST 30538 and;

- arsenic - according to GOST R 51766, GOST R 51962, GOST 26930, GOST 30538;

- cadmium - according to GOST R 51301, GOST 26933, GOST 30178, GOST 30538 and;

- mercury - according to GOST 26927 and.

8.10 Determination of mycotoxins (aflatoxin M) - according to

9.2 Serum is transported at its temperature not higher than 6 °C.

9.3 Serum immediately after its receipt should be cooled to a temperature not exceeding 6 °C.

9.4 The shelf life of whey from the moment of receipt to further processing at a temperature not exceeding 6 ° C is not more than 24 hours.

Shelf life over 24 hours is set by the manufacturer in accordance with.

Bibliography

Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2010

Whey is a complete product that is formed during the production of cottage cheese and curd mass. Widely used in Food Industry, folk medicine, cosmetology. Low-calorie, has unique properties, improves the functioning of organs and systems, is used for weight loss.

Properties

In the manufacture of whey, almost all of the chemical composition. These are lactoglobulins, lactoalbumins, immunoglobulins, highly dispersed milk fats, minerals and salts. Whey has a low density, high acidity titers and no lactose.

Production fermented milk products accompanied by insemination by microorganisms from the environment. Failure to comply with production technology is fraught with the accumulation of harmful substances. It is advisable to process milk whey within three hours after production or preserve it. Without heat treatment this product loses its properties in twelve hours.

Heat treatment of whey is carried out in compliance with the thermal threshold of denaturation of whey enzymes. After that, it can be stored for two days. To preserve the product, 30% hydrogen peroxide, solutions of formaldehyde and sodium chloride are used.

Milk whey has a high biological value. The content of essential amino acids allows it to be used in baby food, and as a base for various drinks.

Compound

70% whey consists of lactose, protein and non-protein compounds that make up the amino acid complex. Protein nitrogenous compounds range from 0.5 to 0.8% and depend on the method of coagulation of the product. The composition of the amino acid complex of whey includes:

• lactoalbumin fractions: lactoglobulin A, lactoglobulin B (0.5%), lactoglobulin B+, lactoglobulin C, serum albumin (0.6%);
• lactoglobulin fractions: ovoglobulin, pseudoglobulin (0.8%);
• proteose peptone fraction (0.18%).

Whey is 95% water, no dietary fiber. 100 ml of the product contains 0.8 g of proteins, 0.2 g of fats, 3.6 g of carbohydrates. The energy value of the product is 20 kcal.

The composition of the serum includes other useful elements. Let's dwell on them in more detail.

• B1 vitamins- 0.03 mg. Normalize nervous activity, liver function.
• Folic acid- 0.001 g. It is used to prevent anemia, contributes to the normal development of the fetus, prevents the formation of hydrocephalus.
• cobalamin- 0.00023 mg. It contributes to the normal functioning of the hematopoietic system, prevents the development of anemia.
• Vitamin C- 0.5 mg. It is a natural antioxidant, prevents viral and bacterial diseases, strengthens the immune system, and is used in cosmetology to brighten the skin of the face.
• Tocopherol- 0.03 mg. Normalizes the hormonal system, prevents skin aging, smoothes fine wrinkles.
• A nicotinic acid- 0.14 mg. Strengthens the walls of capillaries, reduces the porosity of blood vessels, participates in metabolic processes.
• Potassium- 130 mg. Regulates the balance of fluid in the body, normalizes the functioning of the cardiac system.
• Calcium- 60 mg. It is part of the bone tissue, plays an important role in the functioning of the musculoskeletal system.
• Magnesium– 8.0 mg. Promotes the production of insulin, enhances bone growth, normalizes respiratory and nervous activity.
• Sodium- 42 mg. Maintains the necessary balance of fluid and salts in the body, provides innervation of cells.
• Phosphorus- 78 mg. Participates in the formation of bone tissue, regulates the hematopoietic system.
• Iron- 100 mg. Participates in the formation of hemoglobin, strengthens the immune system, normalizes the thyroid gland.
• Iodine- 8 mg. Strengthens immunity, memory, normalizes the functioning of the thyroid gland.
• Zinc- 500 mg. Participates in the formation and regeneration of cells, normalizes the functioning of organs and systems, increases the reproductive function of men.

Benefit and harm

Due to the high content of vitamins and trace elements, sour whey has a beneficial effect on the body.

Advantages:

• strengthens the immune system, increases the protective reaction of the body;
• restores intestinal microflora, normalizes the digestive system;
• reduces swelling, cleanses the body, removes toxins and toxins;
• normalizes blood glucose levels;
• acts as a mild sedative;
• used for weight loss, to cleanse the body;
• used in folk medicine as an anti-inflammatory agent;
• due to the presence of lactobacilli, they normalize the microflora of the intestines and the reproductive system, helps in the treatment of candidiasis;
• used as part of cosmetic masks, to strengthen hair and nails.

However, the use of whey does not always bring only benefits. It is not recommended to drink it under the following conditions:

• individual intolerance of the body;
• gastritis with high acidity, chronic diarrhea;
• peptic ulcer of the stomach and duodenum.

Cooking

Serum can be prepared from cow's milk at home.

First way

It is necessary to leave a liter of milk in a warm place for 10-12 hours. Pour the resulting yogurt into an enameled pan and heat until the whey separates. Make sure that the mass does not boil, otherwise the cottage cheese will be hard. Lay gauze in several layers on a colander and carefully pour out the contents of the pan.

Second way

Bring the milk to a boil, add the juice of one lemon and leave at room temperature until cool. Pour the stratified milk into a colander lined with gauze. The resulting whey is poured into containers.

The result is cottage cheese and serum. You can add sugar, honey, syrup, fruits, berries to whey. The result is a delicious vitamin drink. Milk whey is recommended to be consumed on an empty stomach, daily rate for an adult - 500 ml.

Serum is stored for no more than three days, at a temperature of +4°C, in a closed glass container. Under such conditions, it does not undergo oxidation, does not absorb foreign odors, and can retain its properties throughout the entire period of use.

You will learn more about how to prepare whey in the following video.