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    • Cheese factory separating milk into solid curds and liquid whey.
    Rights: The University of Waikato Te Whare Wānanga o Waikato Published 11 April 2012 Size: 43 KB Referencing Hub media

    Cheesemaking involves separating milk into solid curds and liquid whey by coagulating the casein protein in milk.

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      ARTICLE

      Uses of whey

      Whey has gone from being a waste product from cheesemaking to a highly valued coproduct. Whey is now widely used in the food industry for its nutritional and functional benefits. What is whey ...

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      2. ARTICLE

      The science of cheese

      Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking is one of the ...

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