Which protein is removed during the production of cheese?

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Master your knowledge of the NFA Foodservice Exit Exam. Our quiz includes multiple choice questions with hints and detailed explanations. Ace your exam on the first attempt!

Multiple Choice

Which protein is removed during the production of cheese?

Explanation:
In cheese making, milk is coagulated so that casein proteins form a solid network that becomes the cheese, while the liquid part drains away. The liquid that is removed contains the whey proteins, which is why whey is the protein left behind as a byproduct. Lactose is milk sugar, not a protein, and albumin is another milk protein but not the main one involved in forming the curd. So the protein that's removed during the cheese production process is whey.

In cheese making, milk is coagulated so that casein proteins form a solid network that becomes the cheese, while the liquid part drains away. The liquid that is removed contains the whey proteins, which is why whey is the protein left behind as a byproduct. Lactose is milk sugar, not a protein, and albumin is another milk protein but not the main one involved in forming the curd. So the protein that's removed during the cheese production process is whey.

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