@inbook{dbd6ec4980cc4e72a57ceda9ad5bdab2,
title = "Whey and Whey Products",
abstract = "The liquid remaining after removal of the fat and casein from milk by isoelectric or rennet-induced coagulation of the casein is called whey. The whey contains about 90 \% of the water of milk, \textasciitilde{}98 \% of the lactose, \textasciitilde{}25 \% of the protein and \textasciitilde{}50 \% of the inorganic...",
author = "Fox, \{Patrick F.\} and Guinee, \{Timothy P.\} and Cogan, \{Timothy M.\} and McSweeney, \{Paul L. H.\}",
year = "2017",
doi = "10.1007/978-1-4899-7681-9\_22",
language = "English",
series = "Fundamentals of Cheese Science",
pages = "755--769",
booktitle = "Fundamentals of Cheese Science",
}