The process by which a small cheese producing company in Wisconsin can reduce the cost of disposing of whey and get profit out of it from the viewpoint as a food microbiologist. Introduction: Whey is the liquid part that remains after the milk proteins get coagulated by the process of curdling and has been strained. It is obtained as a by-product during the manufacturing of the cheese. It is rich in lactalbumin, immunoglobulins, peptones, protease, lactoglobulin, and serum albumin.

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Chapter 30, Problem 1A

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The process by which a small cheese producing company in Wisconsin can reduce the cost of disposing of whey and get profit out of it from the viewpoint as a food microbiologist.

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Whey is the liquid part that remains after the milk proteins get coagulated by the process of curdling and has been strained. It is obtained as a by-product during the manufacturing of the cheese. It is rich in lactalbumin, immunoglobulins, peptones, protease, lactoglobulin, and serum albumin.

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