Casein is the solid residue obtained from the coagulation of defatted milk. In skim milk, most of the fat and fat-soluble vitamins are removed. Liquid whey is the part of milk that separates from the curd during cheese production, and can be fed to animals as-is or dried and can also be used for animal and human diets. A large portion of lactose can be removed to produce low-lactose dried whey. Dried skim milk and dried whey have been used for young animals and in some pet foods. Milk products are very palatable and an excellent source of AA. Dried skim milk and dried whey are a good source of vitamins and minerals, but they are low in vitamins A and D, and perhaps Fe and Cu.
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