question 1: what can I do with the whey left over from cheese? Adding some to the meatballs and hanging paste when frying meat can make the food more tender.

question 2: how to use the whey left over from making dry cheese? You can't drink it, but it's a pity to wash your face after filtering. However, you should rinse your face with clear water once after washing.

question 3: What can you do with the whey of yogurt? You can apply a dry mask to your face. Self-made yogurt, the first choice is beneficial bacteria.

Question 4: What can whey produced by homemade yogurt do? Homogenizing raw milk is a very important step in the production of yogurt (especially yogurt with high fat content). Before heat treatment, the milk should be homogenized to prevent the stratification of milk during fermentation. The homogenization pressure is between 1-2MPa and the homogenization temperature is between 55-65℃. In the process of homogenization, milk fat globules are broken into smaller fat globules, which increases the surface area of fat globules. The use of homogenization also prevents the separation of fat during the storage of yogurt, reduces the precipitation of whey and improves the fullness of yogurt. After homogenization, casein and whey protein form a new surface layer on the surface of fat globules, which increases the number of tissue connections between components in yogurt.

Heat treatment of raw milk

If the heat treatment temperature is low or the time is not enough, a large amount of whey protein cannot be denatured, but the denatured whey protein can form a complex with casein, which can contain more water and has the smallest dehydration and contraction effect.

prevention methods

(1) protein content of denatured whey >: 75%

(2) Choose appropriate sterilization conditions < P > Fermentation time < P > The most common whey precipitation is mainly produced by post-fermentation. If the fermentation time is too long, lactic acid bacteria will continue to grow and reproduce, and the acid production will increase continuously. The enhancement of acidity destroyed the colloidal structure that had been formed before, so that the water contained in it was released to form whey floating. Therefore, control the fermentation time, and immediately cool the product after fermentation to prevent post-fermentation.

If the fermentation time is too short, the colloidal structure of milk protein has not been fully formed, so it can't wrap the original moisture in milk, and whey will be precipitated.

fermentation temperature

fermentation temperature affects the microstructure and physical properties of yogurt. Yogurt fermented at higher fermentation temperature (such as 42℃) will reduce gel time and storage modulus compared with yogurt fermented at low temperature (such as 3℃). The results show that the gel formed at high temperature is weak and the network is rough. In the process of gel formation by fermentation at low temperature, the aggregation of protein occurred slowly, but a large number of protein-protein bonds were formed, which reduced the rearrangement of particles.

Buchner funnel is used to measure the viscosity of stirred yogurt. The viscosity of yogurt fermented at low temperature is higher than that fermented at high temperature. Compared with yogurt fermented at 43℃, yogurt fermented at 38℃ is more delicious and delicate. The non-taste salary of stirred yogurt fermented at low temperature also increased. With the increase of fermentation temperature, the taste and fineness of stirred yogurt decreased.

prevention methods (1) ensure the quality of the starter

(2) select a suitable fermentation temperature

(3) when yogurt is fermented, it should be sampled to check

the influence of protein content in milk on yogurt gel

In the process of yogurt production, milk protein is the main factor affecting the quality of yogurt gel. Increasing protein content will usually increase the density of protein network structure and decrease the gel. It can bind the moisture in the product more firmly, that is, reduce whey precipitation. Protein in milk can be enhanced by adding milk powder, whey powder, milk protein concentrate, whey protein concentrate or sodium caseinate. The content of protein has a great influence on yogurt gel, and its influence degree depends on the type and amount of protein. For example, the addition of casein hydrolysate and whey protein hydrolysate only has a negative impact on all aspects of yogurt properties. The effect of adding whey protein concentrate is the best. With the increase of protein content, the texture is more uniform and dense, and the water holding capacity is stronger. In microstructure, with the increase of protein content, the branched chain formed by casein gradually became shorter, and the gap of gel gradually decreased, forming a more regular and finer network structure. The rheological study of yogurt indicated that with the increase of protein content, the elastic modulus and apparent viscosity of yogurt increased linearly, the loss stress decreased, and the gel strength increased.

Other reasons

Low dry matter content, large amount of starter, vibration during fermentation, insufficient calcium salt, bacterial contamination, incomplete sterilization of containers, and more importantly, selection of stabilizers

Prevention methods (1) Dry matter >: 8.5%

(2) Inoculation amount is 2-4%

(3) Appropriate amount of calcium chloride is added ... >; >

question 5: what can whey be used for? I don't know how to eat it at 3 minutes, but I heard that it has a cosmetic effect. It should be good to apply face or take a bath. The content of protein is relatively high. < P > Question 6: What delicious food can whey make? Adding some to the meatballs and hanging paste when frying meat can make the food more tender.

question 7: can you drink whey when making yogurt? It is normal that some whey will appear when making yogurt. You may hesitate that your temperature or time is not well controlled, and you can drink whey and yogurt together. But when there is a lot of whey, first observe whether yogurt is the same as when whey is not produced. If it is different, it may indicate that your yogurt is polluted (too many miscellaneous bacteria) and is not suitable for drinking.

Question 8: What does whey protein powder do? protein is the most important substance in the human body, and it is also one of the most abundant substances. 2% of the adult body is made up of protein. Protein is indispensable to human body, second only to the need of water.

The protein powder in bodybuilding mainly refers to whey protein powder, and most of the protein in our daily food is casein. Protein powder can be said to be a kind of nutrition to provide nutrition for muscle growth, and it is also useless if you don't have enough training just by eating protein powder.

Its main functions are:

repairing cells and building tissues

forming all cells and tissues in the body

maintaining the normal function and metabolism of cells

forming an enzyme system, maintaining the normal digestive function

making blood transport substances, Maintaining the osmotic pressure of the body

The main component of collagen

participates in the seven functions of the human body

the catalysis of enzymes

the regulation of hormones

the transport of oxygen

the contraction of muscles

the immune function of the body

the scaffold function of the body regulates immunity, Anti-fatigue

Neutralization of body fluids

Heat supply: one gram of protein can produce 4, calories, and one spoonful of complete protein powder is equal to protein contained in a glass of milk or an egg or one or two meats, and egg cholesterol is only 1/25 of that of eggs.

Adapting to the crowd:

People who want to take high-quality plant protein in a healthier way besides high-fat protein

People who have insufficient intake of protein food such as milk, meat and cheese in their daily diet

People who need to supplement more protein, such as children, teenagers, the elderly, pregnant women, lactating women and postoperative patients, want to be muscular and more fit, of course.

The daily intensive training of bodybuilders will consume a lot of protein.

Bodybuilders often have muscle injuries, and they need protein to repair them.

question 9: can the precipitated whey in homemade yogurt be eaten? Yes, whey also contains a lot of whey protein and various minerals. It's refreshing to drink cold in summer, and there will be this kind of clear drink in Heqike Yogurt Bar, which is a by-product of making flavored cheese. < P > Question 1: What can I do with the whey left over from cheese? Adding some to the meatballs and hanging paste when frying meat can make the food more tender.