Frederic Melton
Whey is a by-product of the cheese-making process, formed when curds separate from the cream or milk in cheese, leaving behind a thin, watery liquid. This liquid is whey, which contains lactose, vitamins, protein, and minerals, along with traces of fat. Whey is used to produce whey cheeses such as ricotta, brunost, and whey butter, and is also an additive in many processed foods. While most cheeses are drained of their whey before they are finished, some cheeses, such as feta, may have a portion of whey left in them, creating a lighter texture. So, does cheddar cheese, known for being aged longer, contain whey?
Does Cheddar Cheese Contain Whey?
| Characteristics | Values |
|---|---|
| Does cheddar cheese contain whey? | No |
| What is whey? | Whey is a by-product of the cheese-making process. It is the liquid that remains after milk solids (curds) have been separated from the liquid whey. |
| What is whey used for? | Whey is used to make whey cheese, such as ricotta, whey butter, and Norwegian brunost. It is also used as an additive in processed foods like bread and crackers, and in animal feed. |
| Does cheddar cheese contain lactose? | Cheddar cheese has low levels of lactose. Longer-aged cheeses like cheddar, Parmesan, and Swiss have lower levels of lactose. |
| Can lactose-intolerant people consume whey? | People with lactose intolerance should avoid consuming whey as it contains lactose. |
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What You'll Learn
Whey is a by-product of the cheese-making process
Whey is formed when curds separate from the cream or milk in cheese. The liquid that is left is called whey, and it often has a light blue colour and a thin, watery consistency. Almost all cheeses are drained of their whey before they are finished. For example, most ricotta cheese is made from the whey drained off of mozzarella or provolone.
Whey has several commercial uses. It is used to produce whey cheeses such as ricotta, Norwegian brunost, and whey butter, as well as many other products for human consumption. Whey cream and butter, for instance, are used to make butter-flavoured food due to their stronger flavour and lower cost of manufacture.
Whey also has applications in the pharmaceutical industry. It is commonly marketed as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. For instance, researchers at Lund University in Sweden found that whey can help regulate and reduce spikes in blood sugar levels in people with type 2 diabetes.
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Cheddar is an aged cheese with low lactose levels
Whey is a by-product of the cheese-making process, and almost all cheeses are drained of their whey before they are finished. Whey is formed when curds separate from the cream or milk in cheese, and the liquid remaining is called whey.
Cheddar is a hard, aged cheese with low lactose levels. In general, fresh, wet cheeses like ricotta and cream cheese have higher levels of lactose. These cheeses are also wetter than their low-lactose counterparts because the whey hasn't had enough time to drain off. The longer a cheese is aged, the less lactose it will contain.
Aged cheeses, both hard and soft—like Parmesan or brie—contain so little lactose that it's virtually undetectable. In fact, cheddar and blue cheese can have as little as 0.1 grams of lactose per serving, though it will vary depending on the specific product, brand, or recipe. Other low-lactose cheeses include gouda, Spanish Manchego, and Midnight Moon gouda.
If you are lactose intolerant, you can still indulge in cheese, but it is important to keep serving sizes in mind. Even a low-lactose cheese may cause discomfort if you eat too much of it. Sensitivity to lactose varies greatly, so it is important to see how your body reacts to different cheeses and adjust your consumption accordingly.
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Whey is used to make ricotta cheese
Whey is a by-product of the cheese-making process. It is the liquid that remains after curds separate from the milk or cream. Whey is often strained from the cheese, but some producers leave a portion of it in to create a lighter texture.
Ricotta cheese is frequently made from whey. It is produced from a mixture of heat and acid. The acid is added to the whey, causing the curds to sink to the bottom. The curds are then gently moved to the centre of the pot using a perforated ladle and allowed to rest for 10-15 minutes. After resting, the curds are ladled into draining forms and left to drain for 15 minutes to several hours, depending on the desired texture. For a fresh and light ricotta, the curds are drained until the free whey drainage slows, and then chilled to below 50°F (10°C). For a rich, dense, and buttery texture, the curds are drained for a longer period.
The whey used to make ricotta is typically drained from mozzarella or provolone. When ricotta is made from a mixture of milk and whey, it is called ricottone. Ricottone has a different texture and flavour from ricotta due to the presence of casein, a type of protein found in milk.
In addition to ricotta, other cheeses that contain whey include feta, brunost, and mysost. Whey cheese allows cheesemakers to utilise the remaining whey from the cheese-making process instead of discarding it as waste.
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Feta cheese often contains whey
Whey is a by-product of the cheese-making process, and almost all cheeses are drained of their whey before they are finished. Whey is formed when curds separate from the cream or milk in cheese, and the liquid remaining is called whey.
Feta cheese is often produced in Greece and Israel, although it is also produced all over the world and in private homes for consumption. It is made from goat's or sheep's milk and has a crumbly, white texture with a tangy taste. Feta is lower in fat and calories than aged cheeses like cheddar or parmesan. It is also a good source of calcium, phosphorus, and protein, all of which have been proven to promote bone health.
Feta cheese contains friendly bacteria that have been shown to promote immune and intestinal health, in addition to their anti-inflammatory effects. It also contains a fatty acid known as conjugated linoleic acid (CLA), which has been shown to help improve body composition, decreasing fat mass and increasing lean body mass.
Some feta cheese producers strain the whey from the cheese, but others leave a certain portion in, mostly for the added water content, which creates a lighter texture. Therefore, feta cheese often contains whey.
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Whey is a source of protein and lactose
Whey is a by-product of the cheese-making process. It is formed when curds separate from the cream or milk in cheese, leaving behind a liquid known as whey. This liquid contains lactose, vitamins, protein, and minerals, along with traces of fat.
Whey is used to produce whey cheeses such as ricotta, Norwegian brunost, and whey butter, as well as many other products for human consumption. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin. Sweet whey, a byproduct of rennet-coagulated cheese, contains glycomacropeptide (GMP). It is also an abundant source of lactose, which can be further used for the synthesis of lactose-based bioactive molecules.
Cheese and whey cheese are distinct categories in the Codex Alimentarius. While most cheeses are drained of their whey before they are finished, some varieties, such as feta and ricotta, may have a certain portion of whey left in them. This is usually for added water content, resulting in a lighter texture.
Whey is also used in a variety of other products, including processed foods like bread and crackers, animal feed, and health supplements. Whey protein powders, for example, are popular dietary supplements, especially in the alternative medicine community. The amount of lactose in whey protein powders can vary depending on the brand and processing methods. For instance, whey isolate contains a higher concentration of protein and less lactose than whey protein concentrate.
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Frequently asked questions
No, cheddar cheese is aged longer and therefore has low levels of lactose.
Whey is the liquid byproduct of cheese-making. It is formed when curds separate from the cream or milk in cheese.
Whey is used to make whey cheese, such as ricotta, and whey butter. It is also added to processed foods like bread and crackers, and is used as a supplement in health foods.
Whey cream is saltier, tangier, and "cheesier" than cream skimmed from milk.
Feta and ricotta are two cheeses that may contain whey.
