How are two cheese by-products made, and how are they used?

Question

golden cheese company

Answer 1

Caisen and whey are two by-products of cheese making.

Casein is the predominant phosphoprotein found in fresh milk and also in cheese.It is precipitated by acids and by rennet, a proteolytic enzyme typically obtained from the stomachs of calves.

Casein is used in the manufacture of adhesives, binders, protective coatings, plastics (such as for knife handles and knitting needles), fabrics, food additives and many other products. It is commonly used by bodybuilders as a slow-digesting source of amino acids. Casein is frequently found in otherwise nondairy cheese substitutes to improve consistency, especially when melted.

Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and gjetost cheeses and many other products for human consumption. It is used as an additive in many processed foods, including breads, crackers and commercial pastry. In addition, whey is used as an animal feed. Whey proteins mainly consist of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, it may also contain glycomacropeptides (GMP).

Answer 2

Whey.....It can be dried and in a powder form added to food for flavor. People sensitive to milk and milk products need to be aware when they see Whey powder. It is also the key ingredient in cottage cheese.

Little miss muffet sat on her tuffet eating her curds and whey. She was eating cottage cheese.

Answer 3

Oil (for creaminess), water, emulsifiers (to harden the "cheese"), preservatives artificial colors and flavorings... and a thousand more "ingredients" to make it more chewy, light, meltable, etc.

Answer 4

most are made from milk. & other sourses of protien.