Why is there whey in cheese?

Whey is a byproduct of cheesemaking, not an ingredient added to cheese. It's actually the liquid that separates from the milk curds during the cheesemaking process.

Here's a breakdown:

1. Milk is curdled: When rennet or acid is added to milk, the proteins (casein) clump together forming curds.

2. Whey separates: The remaining liquid is whey, which is primarily water with lactose, whey proteins, and other soluble components.

3. Curds are pressed: The curds are then pressed to remove most of the whey, leaving behind a concentrated mass of cheese.

Why does whey exist?

Whey is present because milk is a complex mixture. The cheesemaking process separates the components that we want (the curds for cheese) from the components we don't (the whey).

What happens to whey?

Whey is often considered a valuable byproduct:

* Used for other products: It can be used to make other dairy products like whey protein powder, yogurt, and ricotta cheese.

* Animal feed: It's a good source of protein for livestock.

* Food additive: It can be added to food products to improve texture and taste.

In summary: Whey is not added to cheese; it's a result of the cheesemaking process. It's essentially the liquid left over after the curds are formed and pressed.