Definition of Clabber and Whey Protein
Do you know What is Clabber and Whey Protein. If you are looking for the definition of Clabber and Whey Protein or want to know what is Clabber and Whey Protein?, then this is where you will fetch your answers. Well, in simple terms Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. While Whey is a natural substance, the liquid part of fresh milk that is left over from the making of cheese. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Whey Protein is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clabber bears Not Available flavor with a Not Available aroma whereas Whey Protein has Depends upon added flavoring agents flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Whey Protein is traced back to Europe.