6. Whey
Description
This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
6. WheyWhey is the residuum of milk from which the casein and fat have been removed as cheese by the action of rennin or otherwise. It contains, in addition to water, salts, especially of potassium, a little lactalbumin, and lactose. It is apt to turn sour, but is fairly digestible even then, and its taste may be disguised by the addition of nutmeg and sugar.
It makes a palatable, mildly diuretic drink, which is enjoyed by invalids. In Europe several "whey cures" have been established for the treatment of renal disease, dropsical affections, etc., but whey is not in any case a specific, and its dietetic value is greatly overrated.
Yeo gives the following simple directions for the preparation of whey for invalids: Boil a pint of milk with one to two teaspoonfuls of lemon juice, strain in muslin, and express all fluid from the curd. Break the curd up first, and much fat and some finely divided casein will go into whey. Add beef tea or milk juice, or egg yolk in hot water.
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Description
This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
6. WheyWhey is the residuum of milk from which the casein and fat have been removed as cheese by the action of rennin or otherwise. It contains, in addition to water, salts, especially of potassium, a little lactalbumin, and lactose. It is apt to turn sour, but is fairly digestible even then, and its taste may be disguised by the addition of nutmeg and sugar.
It makes a palatable, mildly diuretic drink, which is enjoyed by invalids. In Europe several "whey cures" have been established for the treatment of renal disease, dropsical affections, etc., but whey is not in any case a specific, and its dietetic value is greatly overrated.
Yeo gives the following simple directions for the preparation of whey for invalids: Boil a pint of milk with one to two teaspoonfuls of lemon juice, strain in muslin, and express all fluid from the curd. Break the curd up first, and much fat and some finely divided casein will go into whey. Add beef tea or milk juice, or egg yolk in hot water.
Whey is the residuum of milk from which the casein and fat have been removed as cheese by the action of rennin or otherwise. It contains, in addition to water, salts, especially of potassium, a little lactalbumin, and lactose. It is apt to turn sour, but is fairly digestible even then, and its taste may be disguised by the addition of nutmeg and sugar.
It makes a palatable, mildly diuretic drink, which is enjoyed by invalids. In Europe several "whey cures" have been established for the treatment of renal disease, dropsical affections, etc., but whey is not in any case a specific, and its dietetic value is greatly overrated.
Yeo gives the following simple directions for the preparation of whey for invalids: Boil a pint of milk with one to two teaspoonfuls of lemon juice, strain in muslin, and express all fluid from the curd. Break the curd up first, and much fat and some finely divided casein will go into whey. Add beef tea or milk juice, or egg yolk in hot water.
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