Improving the technology of whey-based cheeses

Abstract

The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese formulations based on different types of whey have also been developed.

Keywords

• whey
• secondary processing
• subsurface whey
• curdled whey
• whey cheese