hat
Tankou buttermilk, laktoserom se yon pa pwodwi nan pwosesis lèt. Gen de diferan kalite laktoserom: laboratwa lou (tou: lou dous) fòme lè lèt la ajoute nan laboratwa pou epile epi fè fwomaj. Sodyorik, sou lòt men an, ki responsab pou pwodiksyon kark lè lèt la trete ak bakteri asid laktik. Whey se likid ki rezoud apre epesman lèt la soti nan pwoteyin a kaye.
eng
Like buttermilk, whey is a by-product of milk processing. There are two different types of whey: Lab whey (also: sweet whey) is formed when the milk is added to Lab to thicken and make cheese. Sour whey, on the other hand, is responsible for quark production when the milk is treated with lactic acid bacteria. Whey is the liquid that settles after thickening the milk from the clotted protein.