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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 ]
A glass of soured milk whey. Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese.
Ricotta (Italian:) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
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Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. [51] In general, cheese is a rich source (20% or more of the Daily Value , DV) of calcium , protein , phosphorus , sodium and saturated fat .
Ekte geitost ("true goat cheese") – goat cheese containing only goat milk and whey. Heidal cheese – a dark brown brunost from Heidal with a decorative pattern molded on the cheese block. Misværost - Misværost is a goat cheese that is browned very little, it therefore has a light, almost yellow color, and a very mild taste.
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 , β-lactoglobulin , serum albumin and immunoglobulins . [ 1 ]
Urda is made from whey of sheep, goat or cow milk. Urda is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams. Urda is similar to ricotta in the way it is produced.