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Whey cheeses are a dairy product made not from whole milk, but from the whey remaining after cheese production.
"...Many cheese products produce in the United States do contain a coagulating enzyme derived from either beef or swine. The process of changing fluid milk into cheese consists of coagulating the milk by one of two commonly used methods, each resulting in cheese having distinct characteristics.
The most common method of coagulating milk is by the use of an enzyme preparation, rennet, which traditionally was made from the stomachs of veal calves. Since the consumption of calves for veal has not kept pace with the demand for rennet in the preparation of cheese, a distinct shortage of this enzyme has developed. Consequently, a few years ago it became a common practice to mix the rennet extract from calves' stomachs with a pepsin enzyme derived primarily from the stomachs of swine. These enzymes convert the fluid milk into a semi-solid mass as one of the steps in the manufacture of cheese. This mixture of calf rennet and pepsin extract is quite commonly and widely used within the United States. [These animal enzymes are found in the 'whey' when it is listed in the ingredients listing of any other product unless it is specified 'milk whey' or 'whey from milk', otherwise it is whey from cheese production.]
A more recent development in this area has been the use of enzymes derived from the growth of pure cultures of certain molds. These are termed microbial rennets. They are commonly used for the production of certain types of cheese and contain no animal products...." [The ingredients list on the cheese will state: 'contains no animal rennet (vegetarian)' or 'microbial rennets'.] (The above 3 paragraphs excerpted from a letter by Kraft called "What's In Your Cheese?" and can be found online in its entirety)
What else can I help you with?
How can I make ricotta cheese from whey?
To make ricotta cheese from whey, heat the whey to a specific temperature, add an acid like vinegar or lemon juice to separate the curds from the whey, then strain the curds through a cheesecloth to create ricotta cheese.
What do the cheese factories do with the '' whey''?
They either dispose it or sell it whey protein factories.
What is whey?
Whey: the serum or watery part of milk that is separated from the curd in making cheese.
Can whey be used to make bread after making cheese?
no It can not be used after making cheese
What is another name for curds and whey?
Cottage Cheese.
How can I make ricotta cheese using whey as the main ingredient?
To make ricotta cheese using whey as the main ingredient, you can heat the whey until it reaches a temperature of about 200F, then add an acid like vinegar or lemon juice to help the curds separate from the whey. Let it sit for a few minutes, then strain the curds through a cheesecloth to create ricotta cheese.
Cheese that are ready for marketing as soon as the whey has been removed are called what kind of cheese?
Unripened Cheeses Fresh cheese, farmers cheese
What is the fluid byproduct made during cheese production?
Whey.
What is a curds and whey?
When making cheese, milk is used and by the action of the correct bacteria, then forms curds much like you see in cottage cheese. They would then pour this mixture through a cheese cloth and twist it squeezing out the liquid which is called whey.
How is cheese curd made?
Rennet is added to milk and forms curds and whey. The whey is then tapped off leaving the curds.
What's the difference between whey and whey isolate?
Whey is a byproduct of cheese production that contains protein, while whey isolate is a more refined form of whey that has had most of the fat and lactose removed, resulting in a higher protein content.
What is demineralized whey powder?
Whey is the leftover milk components after making cheese. It contains the minerals found in milk. Demineralized whey power is whey that has had the majority (70 - 90%) of the minerals removed and then dried to a powder.
