Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cheese | Whey | Waste compounds | Heating value, high | 17.21 | MJ/kg d.b. | Milk | NOSHAN |
| Cheese | Whey | Waste compounds | Heating value, low | 15.56 | MJ/kg d.b. | Milk | NOSHAN |
| Cheese | Whey | Proximates | Histidine | 1.85 | mg/g dry matter | Milk | NOSHAN |
| Cheese | Whey | Inorganics | Hydrogen | 7.21 | % d.b. | Milk | NOSHAN |
| Cheese | Whey | Inorganics | Indium | <0.01 | ppm d.b. | Milk | NOSHAN |
| Cheese | Whey | Inorganics | Iron | <1 | ppm d.b. | Milk | NOSHAN |
| Cheese | Whey | Proximates | Isoleucine | 5.26 | mg/g dry matter | Milk | NOSHAN |
| Cheese | Whey | Proximates | Lactoglobulin, beta | 22 | % | Milk | NOSHAN |
| Cheese | Whey | Proximates | Lactose | 5 | g/100g | Cheese | Amelioration of lactic acid production from cheese whey using micro-aeration |
| Cheese | Whey | Inorganics | Lead | 0.14 | ppm d.b. | Milk | NOSHAN |