Articles > Journals > Applied Sciences journals > Journal of Dairy Science articles > May 2004

Article: Evaluation of Salt Whey as an Ingredient in Processed Cheese

Article from:
Journal of Dairy Science
Article date:
May 1, 2004
Author:
Copyright

ABSTRACT

The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued. The major components of salt whey (salt and water) are used as ingredients in processed cheese. Three replicates of pasteurized processed cheese (PC), pasteurized processed cheese food (PCF), and pasteurized processed cheese spread (PCS) were manufactured. Additionally, within each type of processed cheese, a control formula (CF) and a salt whey formula (SW) were ...

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