Guest guest Posted December 16, 2003 Report Share Posted December 16, 2003 One source is from mozz cheese. Mozz has no dyes or salt added in the vat. Some other cheeses have both added.The whey is condensed to fairly dense consistency(I don't know % solids). Then cooled and centrifuged on a batch by batch basis. It was washed somehow while on the walls of the centrifuge then scraped off and dried. Years ago whey was fed to pigs and at some point more recently there wasn't enough pigs to eat the whey. Cheese plants then had to pay waste treatment facilities to take it. And even more recently(maybe the last 30 years) cheese plant managers decided to dry it for feed and then for food. Dennis Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.