Chapter 30, Problem 1A

Summary Introduction

To analyze:

The process by which a small cheese producing company in Wisconsin can reduce the cost of disposing of whey and get profit out of it from the viewpoint as a food microbiologist.

Introduction:

Whey is the liquid part that remains after the milk proteins get coagulated by the process of curdling and has been strained. It is obtained as a by-product during the manufacturing of the cheese. It is rich in lactalbumin, immunoglobulins, peptones, protease, lactoglobulin, and serum albumin.