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The watery part of milk that remains as residue when the milk solids are separated and become curds during the cheesemaking process. Although the whey separated from the solids is often discarded, it is used as an ingredient for some processed foods as well as an ingredient in animal feed.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 49 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 10g |
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| Dietary Fiber 0g |
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| Sugars 8g |
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| Potassium 79mg |
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| Sodium 91mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 353 |
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| Protein 12g |
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| Total Fat 1g |
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| Total Carbohydrates 74g |
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| Dietary Fiber 0g |
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| Sugars 74g |
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| Potassium 2080mg |
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| Sodium 1079mg |
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| Cholesterol 6mg |
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| Serving Size 1 cup |
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| Calories 27 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 0g |
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| Sugars 5g |
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| Potassium 161mg |
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| Sodium 54mg |
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| Cholesterol 2mg |
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Whey term - Related Content |
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| In order to produce whey butter, the whey is drained from the cheese curds during the cheese making process. Any cream remaining in the whey is separated and churned into butter. ... |
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