EXTRACTION OF CHEESE WHEY AND CONTROL OF COMPOSITION

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13 январ 2023

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EXTRACTION OF CHEESE WHEY AND CONTROL OF COMPOSITION

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Whey cheese is cheese made from whey instead of milk. Whey is the clear, yellowish liquid by product of cheese making, or of straining other cultured dairy products like yogurt and milk kefir. The usual method of making whey cheese consists of merely cooking whey until it separates again. The temperature levels for making whey cheese are around 200°F, or just under boiling. Whey is made up of water, albuminous protein, minerals, and trace milk sugars. The temperatures used in the milk cheese recipe are usually not high enough to fully separate the albuminous proteins out of the whey, but a secondary, higher-temperature cook will yield even more cheese solids. Whey can be cooked over a direct heat source and does not require indirect or water-bath heating methods. Making cheese with whey does not usually require rennet or starter cultures. Hard and soft cheeses can be made from whey, but usually whey cheese will be slightly drier, saltier, and more crumbly than whole-milk cheeses.

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# content# production# milk# amino acid# cheese# whey

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https://eroi.uz/11.0008/A0123-0006

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