Whey bụ ihe fọdụrụnụ mgbe mmiri ara ehi na-agbakọta n'oge usoro mmepụta cheese, ma nwee ihe niile na-edozi site na mmiri ara ehi mgbe pH dara na 4.6 n'oge usoro mkpochapụ. Ọ bụ 5% ngwọta nke lactose na mmiri na lactalbumin na ụfọdụ ọdịnaya lipid. A pụrụ ịhazi ya site na mkpocha dị mfe, ma ọ bụ enwere ike ịbawanye protein dị na ya site na iwepu lactose, lipids na ihe ndị ọzọ na-abụghị protein. Dịka ọmụmaatụ, ịfụcha mmiri mgbe nhicha nke akpụkpọ ahụ na-ekewapụ protein site na whey. Enwere ike iwepụ whey site na okpomọkụ. Okpomọkụ dị elu (dị ka okpomọkụ dị elu karịa 72 ° C jikọtara na usoro pasteurization) na-eme ka protein whey. Ọ bụ ezie na protein whey na-adịghị agbakọta ma ọ bụ na-eme ka mmiri ara ehi dị na mmiri ara ehi, na-eme ka protein whey na-eme ka mmiri protein na protein ndị ọzọ. Ajụjụ: Gịnị bụ okpomọkụ nke gel ma ọ bụ gel gafere?
72 °C