NU FS374 Study Guide - Quiz Guide: Whey Cheese, Ricotta, Citric Acid

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS374
• Professor: Mirko Betti

Document Summary

In the manufacturing of cheese the inlet stream is milk (10 parts) and the output is cheese (1 part). That product can either be fresh or ripened cheese. The nine parts that are not accounted for in the product is the whey. This is a byproduct or waste that is a valuable material that can be used in the production of whey cheese, whey concentrates or beverages. All this whey can be seen as both a problem and an advantage. There are functional and nutritional products like ricotta and mysost cheeses made from whey. However, there is just so much whey that the amount of alcohol and methane biomass can be an issue. What are the critical steps in cheese making: separating the whey. There are two types of microbial cultures that will need to be used. The primary cultures are added to the cheese milk.