The name given to the watery part of milk left after making cheese is whey. Whey is a byproduct of the cheese-making process and is separated from the curds during the cheese-making process. It is a pale, watery liquid that contains proteins, lactose, vitamins, and minerals. Whey has a slightly tangy taste and is often used in a variety of food products, including protein supplements, baked goods, and beverages. It is also commonly used in animal feed and as a fertilizer in agriculture. In addition to its culinary uses, whey is also known for its health benefits. It is a rich source of high-quality protein, containing all nine essential amino acids. Whey protein is easily digestible and has been shown to help with muscle growth and repair, weight loss, and overall health and wellness. Whey is also a good source of calcium, which is important for strong bones and teeth. It also contains bioactive peptides that have been linked to various health benefits, including lower blood pressure, improved immune function, and reduced inflammation. In recent years, whey has gained popularity as a functional ingredient in the food and beverage industry. It is often used to add texture, flavor, and nutritional value to products such as protein bars, smoothies, and sports drinks. Overall, whey is a versatile ingredient that can be used in a variety of ways. Whether you are looking to boost your protein intake, improve your athletic performance, or simply add a new flavor to your favorite recipes, whey is a great option to consider. So, the next time you make cheese at home or enjoy a delicious cheese plate, remember that the watery part left behind is called whey. And don't forget to explore all the ways you can incorporate this nutritious and delicious ingredient into your diet!

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