Cheese, Processed Cheese, and Whey

AbstractThe article contains sections titled:1.History of Cheese making2.Definition3.Classification4.Production4.1.Raw Materials4.2.Cheese‐Making Technology4.3.Ripening5.Analysis6.Flavor Components7.Processed Cheese8.Whey8.1.Composition and Treatment of Whey8.2.Use of Whey9.Economic Aspects10.Nutritional Value of CheeseCheese is a stable dairy product that contains proteins and fat in a concentrated form. The preservation of milk in the form of cheese is commonly believed to have originated around 8000 years ago. Nowadays, approximately one quarter of the total production of milk worldwide is transformed into cheese. The annual world production of natural cheeses is estimated at around 20 × 106 t. The annual cheese consumption per capita varies widely from country to country and lies within the range of 0.2 kg (China) and 31.1 kg (Greece). Cheese making technology involves a selective separation and concentration of casein and fat by coagulating the milk and expelling whey. The preservation of cheese is usually achieved by means of a lactic fermentation and/or a lowering of theaw‐value. Historical, geographical and technological developments have led to an enormous diversity of cheeses on the market. Various systems exist for the classification of cheeses using criteria such as ripening time, firmness, fat content, heat treatment of the cheese milk, source of the milk, ripening characteristics, and others. In contrast to most other dairy products, ripened cheese is free of lactose and is, therefore, suitable for the nutrition of lactose‐intolerant individuals.