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Cheese Whey: Composition, Properties, and Applications in the Dairy Industry

By PMG Engineering ·

 

1.  Introduction

Cheese whey is a by-product of the dairy industry, derived from the transformation of milk into cheese. Often considered a polluting waste, whey has high organic load, contributing significantly to environmental concerns in food processing. However, through sustainable food engineering practices, whey is increasingly being repurposed into valuable resources like whey proteins, whey lactose, and functional ingredients for use in food and pharma sectors

 

The amount of whey generated relates to the amount of cheese production and to the productivity based on the type of milk. Approximately 9 L of whey are obtained for every 1 kg of cheese produced.

 

2.  Cheese whey generation

Cheese whey is generated during cheese production—about 9 liters of whey per 1 kg of cheese. The quantity and composition of whey depend on the type of milk and cheese-making technique. Modern food processing consultants utilize advanced technologies like:

  • Membrane filtration
  • Ultrafiltration
  • Diafiltration

These processes concentrate whey proteins and remove water, lactose, and minerals, transforming liquid whey into:

  • Whey Powder
  • Whey Protein Concentrate (WPC)
  • Whey Protein Isolate (WPI)

3.  Product of cheese whey

Whey contains nutrients and bioactive compounds, making it valuable for both food and pharmaceutical applications. Depending on coagulation method, whey is classified as:

1. Sweet Whey

  • Produced from rennet-coagulated cheese (e.g., cheddar, mozzarella)
  • pH slightly lower than milk
  • Used in whey protein production

2. Acid Whey

  • Generated from acid-coagulated cheeses (e.g., cottage cheese, ricotta)
  • pH ~4.7
  • Rich in calcium, phosphorus, and ideal for beverage formulations

3. Medium Acid Whey

  • By-product from paneer and chenna production
  • pH between 5.0–5.8

4. Chemical Composition of cheese Whey

Cheese whey is a complex aqueous solution composed of:

  • Lactose (carbohydrate)
  • Whey proteins
  • Minerals (calcium, phosphorus)
  • Trace fats (0.5–1.0%)

 

5. Physical Properties of cheese whey

Color

  • Greenish-translucent due to riboflavin (light-sensitive vitamin B2)

Flavor

  • Varies with concentration:
  • 20% whey: mild brothiness
  • 40% whey: sweet, bitter, diacetyl notes
  • 100% whey: astringent and acidic

Surface Tension

  • Ranges from 42–48 dynes/cm, influenced by solids content and temperature

Viscosity

  • Key for operations like evaporation and lactose hydrolysis
  • Increases with total solids and decreases post-hydrolysis

6. Conclusion

Cheese whey is more than just a by-product—it's a renewable resource loaded with:

  • Whey proteins (20% of total milk protein)
  • Lactose
  • Water-soluble vitamins
  • Minerals

Utilizing enzymatic treatments, microbial fermentation, or chemical conversion, whey can be transformed into:

  • Functional food ingredients
  • Nutraceuticals
  • High-value protein supplements

This makes cheese whey utilization an attractive domain for food industry consultants, sustainable dairy engineers, and pharma-grade ingredient developers.

7. Reference

Springer – Dairy Waste Utilization

Tetra Pak – Dairy Processing Handbook

ScienceDirect – Whey Applications

Frequently asked
How much whey should I expect per kg of cheese when sizing a whey handling line?
As a planning figure, approximately 9 litres of whey are generated for every 1 kg of cheese produced. The actual quantity and composition depend on the type of milk used and the cheese-making technique, so whey volumes track directly with cheese output and productivity. Any whey collection, storage and processing line should be sized against this ratio and the plant's cheese production plan.
What is the difference between sweet whey, acid whey and medium acid whey?
Sweet whey comes from rennet-coagulated cheeses such as cheddar and mozzarella, has a pH slightly lower than milk, and is used in whey protein production. Acid whey comes from acid-coagulated cheeses such as cottage cheese and ricotta, sits at around pH 4.7, is rich in calcium and phosphorus and suits beverage formulations. Medium acid whey is the by-product of paneer and chenna production, with pH between 5.0 and 5.8.
Which technologies convert liquid whey into saleable powders?
Membrane filtration, ultrafiltration and diafiltration are used to concentrate whey proteins while removing water, lactose and minerals. These processes convert liquid whey into Whey Powder, Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI), turning a high-organic-load effluent stream into marketable dairy ingredients for food and pharmaceutical applications.
Why is whey treated as an environmental problem in dairy plants?
Cheese whey is often considered a polluting waste because it carries a high organic load, which contributes significantly to environmental concerns in food processing. Rather than discharging it, sustainable food engineering practice repurposes whey into valuable resources such as whey proteins, whey lactose and functional ingredients for the food and pharmaceutical sectors.
What physical properties of whey affect evaporation and downstream processing?
Whey viscosity is key for operations such as evaporation and lactose hydrolysis: it increases with total solids and decreases after hydrolysis. Surface tension ranges from 42 to 48 dynes/cm and is influenced by solids content and temperature. Whey also has a greenish-translucent colour due to riboflavin, a light-sensitive vitamin B2, which matters for product handling and packaging.
How does whey flavour change as it is concentrated?
Whey flavour varies with concentration. At 20% whey there is a mild brothiness. At 40% whey the profile becomes sweet with bitter and diacetyl notes. At 100% whey it turns astringent and acidic. This progression should be considered when formulating products or selecting the concentration stage at which whey is incorporated into a recipe.
CITE THIS

PMG Engineering. (2023). Cheese Whey: Composition, Properties, and Applications in the Dairy Industry. PMG Engineering. https://pmg.engineering/Article/197/cheese-whey-composition-properties-and-applications-in-the-dairy-industry/

https://pmg.engineering/Article/197/cheese-whey-composition-properties-and-applications-in-the-dairy-industry/