Cheesemaking

Separation of Curds and Whey

When the curd has achieved the desired texture, the whey is removed i. e. the curds and whey are separated. For most varieties the curds are allowed to compact, in readiness for the next stage in the process.

The whey is despatched for further processing elsewhere. Traditionally it was fed to pigs, and although it still forms an important part of animal feed, there are modern technologies, which utilise the lactose and other valuable constituents for human use.

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