2.4 Types of Whey and Cheese Products 🪤 Flashcards
▪ low in fat and rich in nutrients
▪ contains the water-soluble proteins and most of the lactose, water-soluble vitamins, and minerals of the milk
Whey
▪ highly perishable when _____
fresh
▪results from coagulating milk with rennin
sweet whey
▪ originates from acid-coagulated milk & contains a higher mineral concentration
acid whey
▪ the acid releases the _______ from casein, causing it to dispersed in the whey
calcium
▪ Scandinavian chesses (i.e.,
primost, mysost, and gjetost)
▪ made by evaporating the water
until the whey is extremely concentrated
▪ sweet and lightly brown due to
caramelization of lactose
Whey Cheeses
▪produced by coagulating the whey with acid and high heat ♨️
ricotta
▪ large portion is fed to livestock
▪ used as an ingredient in processed foods (i.e., confections, soups, beverages, imitation cheeses, dessert toppings, non-dairy coffee creamers and sport supplements)
Dry Whey
▪ condensed whey contains no
more than 10% of its original water
▪ often used as an ingredient in
process cheese food
Modified Whey
▪ a whey concentrated to a minimum of 25% protein
▪ results in a partially delactoased whey
▪ partially and/or totally demineralized whey
whey protein concentrate
▪ made by combining different varieties of natural cheese
▪ heating pasteurizes and stops
further ripening of the cheese
Process Cheese
▪ emulsifying salts (e.g., sodium citrate or sodium phosphate) are added to produce a stable, homogeneous emulsion
True
▪ powdered milk, whey, cream or
butter, and water may also be added
True
▪ has a moisture content of <40% and fat content is similar to that of the natural cheese from which it is derived
Process Cheese
▪ American cheese made from
cheddar cheese is a popular form
True
▪ also known as club cheeses
▪ developed in 1918 by Hubert Fassbender, who found he could blend cheddar cheese, milk by-products, and spices to create a spreadable cheese for crackers and sandwiches 🥪🍔
▪ they must be made from
pasteurized milk products
Cold-pack Cheese
▪ must be at least 51% natural cheese by weight
▪ remaining ingredients may
include milk, cream, oil, or whey
Process Cheese
▪ includes sugar, dextrose, maltose, and corn syrup
▪ the higher spread ability is
obtained by adding more liquid
and an emulsifier
▪ reducing the amount of milk fat, makes it ideal for use in sandwiches and crackers
Process Cheese Spread
▪ cheese-like products in which the milk fat in natural cheese has been replaced with vegetable oil
Imitation Cheese
▪a cheese made from soy milk
tofu
