Science Learning Hub logo
TopicsConceptsCitizen scienceTeacher PLDGlossary
Sign in
Image

Curds and whey

Cheese factory separating milk into solid curds and liquid whey.

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

Glossary

Rights: The University of Waikato Te Whare Wānanga o Waikato
Published: 11 April 2012Updated: 26 September 2024Size: 1.46 MB
Referencing Hub media

Explore related content

Appears inRelated resources
The science of cheese

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 ...

Read more
Lots of round wax covered Gouda cheese from Meyer

Article

Uses of whey

Whey has gone from being a waste product from cheesemaking to a highly valued coproduct. Whey is now widely used ...

Read more
The science of cheese

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 ...

Read more
Cheesemaking – introduction

Article

Cheesemaking – introduction

Explore the science and the art of cheesemaking and the development of this ancient biotechnology into a modern industry.

Read more
Cheese factory separating milk into solid curds and liquid whey.

Activity

Separating curds and whey

In this activity, students investigate how variations in processing cheese curd impact on the final cheese characteristics. As an extension, ...

Read more

See our newsletters here.

NewsEventsAboutContact usPrivacyCopyrightHelp

The Science Learning Hub Pokapū Akoranga Pūtaiao is funded through the Ministry of Business, Innovation and Employment's Science in Society Initiative.

Science Learning Hub Pokapū Akoranga Pūtaiao © 2007-2025 The University of Waikato Te Whare Wānanga o Waikato