Sustainable Approaches in Whey Cheese Production: A Review

• Published in: Dairy
• Main Authors: Thomas Bintsis, Photis Papademas
• Format: Text
• Language: English
• Published: Multidisciplinary Digital Publishing Institute 2023
• Subjects: whey cheese; Ricotta; Anthotyros; Manouri; Urda; Lor; Requeijão; sustainable preservation; bio-preservation; functional whey cheeses; Norway; Skuta; Iceland
• Online Access: https://doi.org/10.3390/dairy4020018

Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy...