Definition of Whey Protein and Clabber
Do you know What is Whey Protein and Clabber. If you are looking for the definition of Whey Protein and Clabber or want to know what is Whey Protein and Clabber?, then this is where you will fetch your answers. Well, in simple terms Whey is a natural substance, the liquid part of fresh milk that is left over from the making of cheese. While 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. Both these products are unique in their own ways. Whey Protein is a White colored dairy product and Clabber is Not Available 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. Whey Protein bears Depends upon added flavoring agents flavor with a Not Available aroma whereas Clabber has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Whey Protein originated in Europe, whereas origin of Clabber is traced back to Irish.