Study of the process of transition of milk fat to whey at various stages of cheese production

Abstract

The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained. A study of the fat content and fat globules dispersed composition of cheese whey samples taken at different stages of cheese production was carried out.