Bushra Griffith
Whey is the clear, yellowish liquid by-product of cheesemaking. It is made up of water, albuminous protein, minerals, and trace milk sugars. Whey cheese is a dairy product made of whey. There are two fundamentally different products made of whey and called whey cheese: albumin cheese, which has a low lactose content, and brunost, which has a high lactose content. Albumin cheese is made by coagulating the albumin in the whey with heat and possibly acid. Examples include ricotta and mizithra. Brunost, or brown cheese, is made by boiling down the whey to concentrate the sugar. Mysost is an example of brown cheese. While these are not primarily made of coagulated milk proteins, they are technically not cheese.
Whey-Free Cheese Characteristics
| Characteristics | Values |
|---|---|
| Type | Albumin cheese, Norwegian brunosts ("brown cheese") |
| Examples | Parmesan, Cheddar |
| Lactose Content | Low |
| Colour | White to yellowish |
| Texture | Soft to hard |
| Taste | Sweet, cooked, or caramelized |
| Suitability | Not suitable for lactose intolerant individuals |
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What You'll Learn
- Whey is a byproduct of cheesemaking, containing milk solids, lactose and lactalbumin
- Whey cheese is made from whey instead of milk, and has a low lactose content
- Examples of whey cheese include ricotta, mizithra, brunost and mysost
- People with whey allergies may be able to tolerate harder, aged cheeses like parmesan
- Whey is used in the food industry as an emulsifier, gelling agent, and water binder
Whey is a byproduct of cheesemaking, containing milk solids, lactose and lactalbumin
Whey is a byproduct of the cheesemaking process. It is the liquid that remains after milk has been curdled and strained, and it contains milk solids, lactose, and lactalbumin. Typically, about 50% of milk solids remain in the whey after cheese production, including most of the lactose and lactalbumin.
Whey has various uses in the food industry, including as an ingredient in bread, pasta, and other products. It is also used to make whey cheese, a type of cheese made from whey instead of milk. Whey cheese is produced by heating the whey to separate the remaining proteins, and it often involves the use of acid to coagulate the whey. This process results in a low-lactose product with a white-to-yellowish color. Examples of whey cheeses include ricotta, mizithra, and brunost ("brown cheese").
While whey cheese is made from whey, it's important to note that most cheeses do contain whey to some degree. The amount of whey in cheese depends on the production method, with higher temperatures leading to more whey proteins being retained. For example, cheeses like ricotta are made by cooking the whey, which coagulates the leftover proteins. However, even cheeses with uncooked curd, such as cheddar, may still contain small amounts of whey.
Some individuals may have allergies or intolerances to whey, and they may be seeking cheeses with low or no whey content. In general, older and harder cheeses, such as Parmesan, tend to have lower whey content and may be better tolerated by those with whey sensitivities. However, it is important to note that even these cheeses are not completely whey-free. An elimination diet may be helpful in identifying specific cheeses that can be tolerated.
Overall, while whey is a byproduct of cheesemaking and is used to produce whey cheese, it is also present in varying amounts in most types of cheese. The presence of whey in cheese can be influenced by the production methods and the temperatures used during curdling and cooking.
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Whey cheese is made from whey instead of milk, and has a low lactose content
Whey is the clear, yellowish liquid byproduct of cheesemaking or straining other cultured dairy products. It is made up of water, albuminous protein, minerals, and trace milk sugars. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin.
Whey cheese is made from whey instead of milk. The usual method of making whey cheese consists of cooking whey until it separates again. The temperature for making whey cheese is around 200°F, or just under boiling. Whey can be cooked over a direct heat source. 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: albumin cheese, and brunost. Albumin cheese, such as ricotta and mizithra, is made by coagulating the albumin in the whey with heat and possibly acid. This type of whey cheese has a low lactose content. Brunost, or "brown cheese", is made by boiling down the whey to concentrate the sugar, and consists primarily of caramelized milk sugar. Mysost is an example of brunost. This type of whey cheese has a high lactose content.
It is important to note that most varieties of whey cheese contain significant amounts of whey, making them unsuitable for consumption by people who are lactose intolerant. However, some people who are allergic to whey may find that they do not have reactions to older, harder cheeses, such as Parmesan, which have a lower moisture content and can be preserved for much longer.
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Examples of whey cheese include ricotta, mizithra, brunost and mysost
Whey is a by-product of the cheesemaking process, and it can be used to make cheese. About 50% of milk solids remain in the whey after making most cheeses, including lactose and lactalbumin. There are two main types of whey cheese: albumin cheese and brunost.
Albumin cheese is made by coagulating the albumin in the whey with heat and potentially acid. Examples of albumin cheese include ricotta and mizithra, which have a low lactose content. Mizithra is a Greek whey cheese made from sheep, goat, or a mixture of both milk and whey. It is sold as a fresh cheese similar to Italian ricotta, and as a dried, grating cheese similar to Italian ricotta salata.
Brunost, on the other hand, is made by boiling down the whey to concentrate the sugar, resulting in a product that consists primarily of caramelized milk sugar. Mysost, a Scandinavian cheese, is an example of brunost. It is traditionally made from the whey of cow's milk and can range in color from light to dark brown depending on the amount of cream added and the sugar caramelization levels.
Whey cheeses are distinct from cheeses made with curds and have a unique flavor profile. They are generally unsuitable for consumption by lactose-intolerant individuals due to their high lactose content.
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People with whey allergies may be able to tolerate harder, aged cheeses like parmesan
Whey is one of the most commonly used dairy-derived ingredients, found in everything from baked goods and sauces to protein powders and processed meats. It is a by-product of cheesemaking, with about 50% of milk solids remaining in the whey, including most of the lactose and lactalbumin. While most cheeses contain significant amounts of whey, some people with whey allergies may be able to tolerate harder, aged cheeses like parmesan.
People with a whey allergy may experience an immune system response, and even trace amounts can be dangerous. It is important to note that an allergy is different from lactose intolerance, which affects digestion. Those with a whey allergy must be cautious when introducing new foods and monitor their symptoms carefully. Whey can be hidden in packaged foods as a flavour enhancer or protein booster, so reading labels is essential.
Aged cheeses like parmesan, cheddar, and Swiss are mostly casein-based with little whey. Casein is another milk protein that can cause allergies, but some individuals with a whey allergy can still consume casein-rich foods like butter, cream, and aged cheeses. However, cross-reactivity can develop over time, leading to an allergy to both whey and casein. If you suspect a whey allergy, consulting an allergist is recommended. They may suggest diagnostic tests such as skin prick tests, blood tests, elimination diets, or oral food challenges to determine specific triggers.
The process of making cheese can also impact the amount of whey present. Cooking the curd at higher temperatures can coagulate the whey and other proteins, resulting in cheeses with lower whey content, such as ricotta. On the other hand, whey cheeses like brunost ("brown cheese") are made by boiling down the whey to concentrate the sugar, resulting in a higher lactose content. These cheeses are not primarily made of coagulated milk proteins and are technically not considered cheese.
While individuals with a whey allergy may be able to tolerate harder, aged cheeses, it is important to remember that sensitivity varies from person to person. Some may be able to tolerate small amounts of whey or casein, while others may need to strictly avoid all dairy products to manage their allergy effectively.
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Whey is used in the food industry as an emulsifier, gelling agent, and water binder
Whey is a byproduct of the cheese-making process. It is the liquid that remains after milk has been curdled and strained. While historically considered a waste product, whey has since found numerous applications in the food industry, including as an emulsifier, gelling agent, and water binder.
Emulsifiers are chemical compounds that promote the formation and/or stabilization of emulsions—mixtures of two immiscible liquids, usually oil and water. They work by reducing the interfacial tension between the two liquids, preventing droplet formation and creating a smooth, stable emulsion. Whey proteins are commonly used as emulsifiers in food formulations, along with other protein sources such as soy, egg, and casein. These proteins contain both hydrophobic (fat-loving) and hydrophilic (water-loving) amino acids, allowing them to stabilize the emulsion at the oil/water interface.
Whey proteins are particularly useful as emulsifiers in oil-in-water (O/W) emulsions, where they help produce stable mixtures with smaller droplet sizes. This makes them valuable in a range of food products, from mayonnaise and sauces to beverages and bioactive compounds. Additionally, whey proteins can be chemically modified or combined with other compounds to improve their emulsifying properties and suit specific applications.
Whey is also used as a gelling agent. When subjected to sustained high temperatures above 72 °C, whey proteins coagulate into a protein gel. This property is utilized in the production of certain whey cheeses, such as ricotta and Norwegian brunost, as well as in other food applications where gelling is desired.
Furthermore, whey can act as a water binder due to its ability to absorb water. This property is beneficial in various food formulations where moisture control is essential, such as in baked goods, crackers, and commercial pastries. By binding water, whey helps maintain the desired texture and consistency of these products, preventing them from becoming too dry or crumbly.
While whey has diverse applications in the food industry, it is important to note that it contains lactose, and individuals with lactose intolerance or allergies to milk proteins may need to avoid it. However, heat-treating whey can reduce its allergenic potential, making it more tolerable for some sensitive individuals.
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Frequently asked questions
Whey is the clear, yellowish liquid that is a by-product of cheesemaking or straining other cultured dairy products.
Whey cheese is a dairy product made from whey instead of milk. There are two fundamentally different products made of whey and called whey cheese: albumin cheese and brunost.
Some examples of whey cheese include ricotta, mizithra, and mysost.
Some people report that they do not experience allergic reactions to old/hard cheeses such as parmesan. However, it is important to note that whey is present in most types of cheese, and true whey-free cheese is difficult to find.
