Randy Chandler
Blue cheese is a type of cheese with a distinctive blue-green mould that creates spots or veins throughout the cheese. It is believed to have originated in a cave in Roquefort, France, and is made by adding spores of Penicillium Roqueforti to the curds. Whey is the liquid byproduct of the cheesemaking process, and it contains lactose, vitamins, protein, and minerals, along with traces of fat. While it was historically considered a waste product, it is now used in various products, including health supplements. Whey can be used in the production of blue cheese, but it is not a primary ingredient.
Is there whey in blue cheese?
| Characteristics | Values |
|---|---|
| What is whey? | Whey is the liquid remaining after milk has been curdled and strained. |
| Whey as a byproduct | Whey is a byproduct of the manufacturing of cheese or casein. |
| Commercial uses of whey | Whey is used as a dough conditioner, in baked goods, and as a drink. |
| Whey in blue cheese | Blue cheese is made with the addition of cultures of edible molds, which create blue-green spots or veins. Whey is not listed as an ingredient in blue cheese. |
| Blue cheese ingredients | Blue cheese is made with raw milk (either from cattle, goats, or sheep), salt, sugar, and Penicillium roqueforti. |
| Blue cheese production | The first step in making blue cheese is to mix and pasteurize raw milk at 72 °C (162 °F) for 15 seconds. Then, a starter culture is added to change lactose to lactic acid, turning the milk from liquid to solid. The next step is coagulation, where rennet, a mixture of rennin and other materials found in the stomach lining of a calf, is added to further solidify the milk. The curds are then cut into small pieces to encourage the release of liquid or whey. |
| Blue cheese nutrients | Blue cheese is a good source of dairy protein, dietary fats, calcium, phosphorus, potassium, zinc, and vitamin A. |
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What You'll Learn
- Blue cheese is made by adding mould to curdled milk
- Whey is the liquid byproduct of the cheesemaking process
- Whey is used in many products, including health supplements
- Whey can be coagulated to make whey cheese, which has low lactose content
- Blue cheese is often made with pasteurized milk, but can also be made with raw milk
Blue cheese is made by adding mould to curdled milk
Blue cheese is a type of cheese with a distinct flavour and aroma, resulting from a multitude of factors, including the type of milk used, the process of pasteurization, fat content, processing, flavouring additives, country of origin, and aging. It is often made from cow, goat, sheep, or even buffalo milk, and can be raw or pasteurized. The process of making blue cheese is quite controlled and intentional, contrary to the popular belief that it was discovered by accident.
The first step in making blue cheese is to curdle the milk, which can be done by adding an enzyme called rennet. This enzyme removes the "hairy layer" of κ-casein, allowing the casein micelles to aggregate and form curds. These curds are then separated from the whey, and further processed. In the case of blue cheese, the curds are typically cut into smaller pieces to expel liquid, as the cheese needs to be dry. The extent of this step depends on the type of cheese being produced, with harder cheeses requiring more moisture to be removed.
Once the curds are prepared, they are then ladled into containers to be drained and formed into wheels of cheese. At this stage, the Penicillium roqueforti inoculum is added, either by sprinkling it on top of the curds or by piercing the wheels with stainless steel needles to create crevices for the mold to grow. This allows oxygen to interact with the cultures in the cheese, facilitating the growth of blue mold from within. The mold belongs to the genus Penicillium, specifically Penicillium roqueforti or Penicillium glaucum, and contrary to popular belief, it is not the same strain used in antibiotics.
After the mold is introduced, the curds are knit in molds to form cheese loaves with a relatively open texture. Whey drainage continues for 10-48 hours without applying any pressure, and the molds are frequently inverted to promote this process. Salt is then added to enhance flavor and act as a preservative through brine salting or dry salting for 24-48 hours. Finally, the blue cheese is aged for a fermentation period of about 60-90 days to develop its characteristic flavor before it is ready for marketing.
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Whey is the liquid byproduct of the cheesemaking process
During the cheesemaking process, rennet or an edible acid is added to heated milk, causing it to coagulate or curdle. This results in the formation of curds, which are then cut or heated to expel liquid whey. The extent of liquid expulsion depends on the desired texture of the cheese, with harder cheeses requiring more liquid to be released.
Whey contains lactose, vitamins, protein, and minerals, along with traces of fat. It has been used throughout history in various ways, including as a drink, a dough conditioner, and a substitute for skimmed milk in baked goods. Today, whey is commonly marketed as a dietary supplement, with various health claims attributed to it in alternative medicine.
The production of whey cheese, such as ricotta and mizithra, allows cheesemakers to utilise the remaining whey instead of discarding it. Whey cheese can be made by coagulating the whey with heat and possibly acid, resulting in a low-lactose product. Another method involves boiling down the whey to concentrate the sugar, creating a high-lactose cheese-like product called brunost or "brown cheese."
While I cannot confirm if whey is present in blue cheese during its production, it is safe to assume that it is, given that whey is a byproduct of the cheesemaking process. Blue cheese is a type of cheese characterised by the addition of edible mould cultures, which create blue-green spots or veins throughout the cheese. It is believed to have originated in a cave in Roquefort, France, and is known for its bold flavour and pungent smell.
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Whey is used in many products, including health supplements
Whey is a liquid byproduct of cheese production. After curds and whey are separated, about 50% of milk solids remain in the whey, including lactose and lactalbumin. Whey is used to make whey cheese, such as ricotta and mizithra, and brunost, which is made by boiling down the whey to concentrate the sugar. Whey is also used to make medical protein supplements and infant formulas, as it is easily digestible and has a reduced allergen potential.
Whey protein is a popular supplement for people trying to gain muscle, as it is a complete, high-quality protein containing all the essential amino acids. It is also used to help people with low body weight to gain weight. Whey protein can be added to healthy recipes like smoothies and is usually sold as a flavoured powder that can be added to shakes, meal replacements, and protein bars. Whey protein has also been linked to improved cardiovascular health, lower blood pressure, and anticancer properties.
However, whey protein may not be suitable for everyone. It may cause acne, digestive issues such as cramping or nausea, or affect the microbiome. Excessive consumption over long periods may result in kidney or liver damage, especially with physical inactivity. Whey protein may also be unsuitable for people with milk allergies or lactose intolerance.
Whey protein supplements are a convenient way to boost protein intake and may provide powerful health benefits. It is important to consult with a doctor or dietitian to determine what dietary changes are appropriate for an individual's health and fitness goals.
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Whey can be coagulated to make whey cheese, which has low lactose content
Whey is the liquid that remains after milk has been curdled and strained. It is a by-product of the manufacturing of cheese or casein and has several commercial uses. When used as a food additive, whey can contribute to quantities of lactose that are too high for lactose-intolerant individuals. However, as whey proteins are altered by high temperatures, individuals sensitive to whey may be able to tolerate evaporated, boiled, or sterilized milk.
Whey is often used to make whey cheese, which has a low lactose content. To produce coagulated whey cheese, heat and acid are used to coagulate the whey. This type of cheese has a white-to-yellowish color and a low lactose content. Examples of coagulated whey cheese include ricotta and mizithra. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as waste.
The longer a cheese is aged, the more lactose is broken down by the bacteria present. This means that aged, hard cheeses are often very low in lactose. For example, cheddar cheese contains only trace amounts of lactose. Other cheeses that are low in lactose include Parmesan, Swiss, and naturally-aged cheddars. Moderate portions of these cheeses can often be tolerated by people with lactose intolerance.
Blue cheese is a type of cheese that is known for its strong flavor and distinctive smell. It is produced by adding bacteria or acid to milk and then separating the cheese curds that form from the whey. Blue cheese is typically aged for a period of time to develop its unique flavor and texture. While there is no perfect cheese for lactose-intolerant individuals, some blue cheeses may be lower in lactose due to the aging process.
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Blue cheese is often made with pasteurized milk, but can also be made with raw milk
Blue cheese is a type of cheese that is often made from cow's, goat's, or sheep's milk, but it can also be made from the milk of other mammals, such as buffalo, camel, or yak. The process of making blue cheese typically involves separating the curds and whey and then further processing the curds. Some cheeses are cut into smaller pieces to expel liquid, while others are heated, stretched, or washed before salting for flavour and preservation.
While blue cheese can be made with pasteurized milk, it can also be made with raw (unpasteurized) milk. Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella. In the United States, nearly all fresh, unaged, rindless cheeses, such as mozzarella, feta, and ricotta, are pasteurized. Soft, creamy, and spreadable cheeses are also mostly pasteurized. However, longer-aged cheeses may or may not be pasteurized, and raw milk cheeses that are more than 60 days old are generally considered safe as the aging process kills harmful bacteria.
In the context of pregnancy, standard medical advice is to avoid unpasteurized cheeses and consume pasteurized cheeses instead. However, soft cheeses, which are more likely to be pasteurized, are also associated with a higher risk of bacterial contamination. Therefore, it is recommended to buy individual rounds of pasteurized cheese to avoid cross-contamination from cutting at the cheese counter.
Some examples of blue cheese made with pasteurized milk include the Marie's brand and Blue Cheese from Kroger. On the other hand, Whey Blue, a French-style blue cheese made in Texas, is made with raw milk and aged for 60 to 90 days. Ultimately, the decision to consume pasteurized or raw milk blue cheese depends on personal preferences and considerations, such as health risks and flavour profiles.
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Frequently asked questions
Yes, blue cheese is made by adding cultures of edible moulds to create blue-green spots or veins. Whey is the liquid remaining after milk has been curdled and strained, so it is present in blue cheese.
Whey is a byproduct of the manufacturing of cheese or casein and has several commercial uses. It is also a popular supplement in health food products.
To produce coagulated whey cheese, heat and acid are used to coagulate the whey. Whey can be pre-concentrated and is generally made from whole milk, which contains only 1% whey protein.
