Re: "serum of milk"
It certainly is the best to make cheese. And thus the best way to make whey. There's only one problem: cheesemakers have no intention to use whay for other purposes than food-industry. I'm not sure the enzyme is harmless to, say, paper sizing materials (i.e. gelatin), and how it effects the lifetime of your photo. It might even make moulding (is that a word?? things like fungae and stuff..... ) of the final image possible. you can of course try whether it affects the print. But in my opinion, for photographic purposes, I wouldn't rely on anything of animal origin for this purpose (except for gelatin, which is made from bovine bones).... DJ 2008/6/25 Loris Medici <mail@loris.medici.name>: > Probably this is the best way of making whey :) > > Regards, > Loris. > > 25 Haziran 2008, Çarşamba, 5:33 pm tarihinde, pfredi@bellsouth.net yazmış: >> >> >> judy, ive made cheese from whole milk in this way and you get curds and >> whey: whole milk with an added enxyme you can buy at the store - rennett - >> its an enzyme made from sheep stomach, add this to the milk and it >> curddles. cut this stuff up and what is left is the whey. the curds are >> then pressed and aged and made into cheese, but i think what you want is >> the liquid stuff thats left.  - just another way to make whey. peg >> fredi >> -- >> Peg Fredi > > >
|