Answer:
A type of probiotic
Explanation:
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese
It is known that whey is an excellent alternative to increment probiotic consumption, not only because it is an outstanding substrate for probiotic micro-organism's growth but also due to its excellent sensorial characteristics.
The thing is, acid whey is useful, wholesome, and tasty—if the yogurt you buy has a bit of watery liquid at the top, that's the whey. Simply stir it in. It has the same probiotics that yogurt does and it's a good source of calcium. Acid whey can be refreshing as a cold drink, or useful as a brine or marinade
