Ricotta is most likely the oldest whey cheeseGeitost cheese is prepared using leftover whey
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin.[1] The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.
There are two fundamentally different products made of whey and called whey cheese:[2]
Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid. Examples include ricotta and mizithra.[3] Lactose content is low.[4]
Norwegian brunosts ("brown cheese"), made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar. Mysost is such an example. Since these are not primarily made of coagulated milk proteins, they are technically not cheese.[3][5] Lactose content is high.[4]
Cheese and whey cheese are distinct categories in the Codex Alimentarius.[4] In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for "other products of animal origin" instead of class 1.3, for "cheeses".[6]
^Marth, Elmer H. (1999). Fundamentals of Dairy Chemistry (Third ed.). Gaithersburg, Maryland: Aspen Publishers. p. 68. ISBN 978-0-8342-1360-9.
^Charles Thom, Walter Fisk, The Book of Cheese, 1918, reprinted in 2007 as ISBN 1-4290-1074-6, p. 295
^ abFox, Patrick F. (2004). Cheese: Chemistry, Physics and Microbiology. Vol. 2. Academic Press. pp. 18–19. ISBN 978-0-08-050094-2.
^ abcCodex Alimentarius Commission (2011). Milk and milk products(PDF) (Second ed.). Rome: Food and Agriculture Organization, World Health Organization. p. 83. ISBN 978-92-5-105837-4.
^Scott, R.; Robinson, R. K.; Wilbey, R. A. (1998). Cheesemaking Practice (3rd ed.). New York City: Kluwer Academic\Plenum Publishers. p. 19. ISBN 978-0-7514-0417-3.
^"Geographical indications and traditional specialities". European Commission. Retrieved 10 August 2014.
Wheycheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in...
whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey)...
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin...
Italian wheycheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other wheycheeses, it...
Brunost (lit. 'brown cheese') is a common Norwegian name for mysost (lit. 'wheycheese'; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic:...
or (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese is a wheycheese using the whey from Kefalotyri or Graviera production and...
offers a range of white cheeses. Among these options are feta, a brined curd cheese. Manouri, a semi-soft, fresh white wheycheese, is crafted from goat...
whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist...
into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product...
List of cheeses Ricotta, an Italian wheycheese Fromage blanc, a soft French cheese Tvorog, a Russian white cheese Quark, a soft German cheese Paneer,...
[miˈziθra]) is a Greek wheycheese or mixed milk-wheycheese from sheep or goats, or both. It is sold both as a fresh cheese, similar to Italian ricotta...
most popular cheese and is the most studied type of cheese in scientific publications. During the manufacture of cheddar, the curds and whey are separated...
Mellieriem Rochers. Such cheeses are often soft and spreadable, with a mild flavour. Wheycheeses are fresh cheeses made from whey, a by-product from the...
is manufactured in a similar process to cheddar cheese. Instead of the cheddaring process, the whey is partially drained after the curd is cooked, and...
which it is mixed with Gruyère, the other highly popular Swiss cheese. Ziger, a wheycheese, is a by-product of the manufacture of Emmental. Several varieties...
by low-dose irradiation in combination with refrigeration in the soft wheycheese 'Anthotyros'". Food Microbiology. 19 (1–3). Elsevier: 117–126. doi:10...
brine whey for at least 40 days. 100 grams (3.5 oz) of commercially produced packaged halloumi typically contains: Food portal Fried cheese – Cheese dish...
cheeses from, or connected with, Norway. A caramelized brown Norwegian wheycheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese)...
Manouri (Greek: μανούρι) is a Greek semi-soft, fresh white mixed milk-wheycheese made from goat or sheep milk as a by-product following the production...
of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from...
process in making cheddar cheese that involves stacking "loaves" of curd on top of one another in order to squeeze additional whey out of the loaves below...
by draining the curds and ripening them in whey for 12 to 36 hours. Paneer is the most common type of cheese used in traditional cuisines from the Indian...
αναρή, Turkish: nor) is a fresh mild wheycheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it gained popularity...
may be perforated at its sides to allow any residual whey to drain. Contrary to homemade cheese, commercial tulum is made of goat's milk with a lower...