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Descriptor English: Whey
Descriptor Spanish: Suero Lácteo
Descriptor suero de leche
Entry term(s) suero de la leche
Scope note: Se han eliminado los componentes líquidos de la leche que permanecen después de la CASEÍNAS, la grasa y los componentes solubles en grasa. También es un subproducto de la producción de queso.
Descriptor Portuguese: Soro do Leite
Descriptor French: Lactosérum
Tree number(s): A12.790.760
G07.203.100.700.750
G07.203.300.350.525.760
J02.200.700.750
J02.500.350.525.760
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D000067796
Scope note: The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese production.
Allowable Qualifiers: AD administration & dosage
AE adverse effects
CH chemistry
CL classification
CY cytology
DE drug effects
DG diagnostic imaging
EC economics
EN enzymology
HI history
IM immunology
ME metabolism
MI microbiology
PH physiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Previous Indexing: Dairy Products (1964-2015)
Public MeSH Note: 2016
History Note: 2016
DeCS ID: 56122
Unique ID: D000067796
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2016/01/01
Date of Entry: 2015/07/01
Revision Date: 2018/06/29
Whey - Preferred
Concept UI M000601016
Scope note The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese production.
Preferred term Whey



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