In the process of making cheese, milk is acidified to a point where the casein precipitates. This process, called coagulation, produces curds (which eventually become cheese) and whey (the liquid portion that contains water, lactose and serum proteins). The relative proportions of milk that end up as whey and cheese are summarized below:
|
|
Whey |
Cheese |
|
Water |
94% |
6% |
|
Fat |
6% |
94% |
|
Casein |
4% |
96% |
|
Albumins |
96% |
4% |
|
Lactose |
94% |
6% |