Which liquid, also known as milk plasma, remains after milk has been curdled and strained?
Lactose or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Lactose is hydrolysed to glucose and galactose, isomerised in alkaline solution to lactulose, and catalytically hydrogenated to the corresponding polyhydric alcohol, lactitol. Lactulose is a commercial product, used for treatment of constipation. Lactose comprises about 2–8% of milk by weight. Several million tons are produced annually as a by-product of the dairy industry. Whey or milk plasma is the liquid remaining after milk is curdled and strained, for example in the production of
Milk punch Milk punch Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. The drink was first recorded in William Sacheverell's 1688 travelogue of the Scottish isle of Iona. Later accounts attributed its spread, if not its origin, to Aphra Behn. The earliest recorded recipe for milk punch dates to a 1711 cookbook. Originally served in a punch bowl, early recipes resembled posset and syllabub in the use of curdled, strained cream, leaving only lactic acid. This technique aimed at food