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Dairy, Volume 4, Issue 2
June 2023 - 8 articles
Cover Story: Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, including a high pH and high moisture contents, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. Sustainable preservation approaches, such as modified atmosphere packaging, the addition of herbs and/or plant extracts, and bio-preservation methods, are reviewed. Moreover, novel whey cheeses focused on functional properties have developed over the last 10 years. View this paper
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Dairy - ISSN 2624-862X