Curds and whey

Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients...

Whey has gone from being a waste product from cheesemaking to a highly valued coproduct. Whey is now widely used...

Explore the science and the art of cheesemaking and the development of this ancient biotechnology into a modern industry.

Cheese, initially handmade on the farm, is now a major export for New Zealand. So how has the cheese and...

In this activity, students investigate how variations in processing cheese curd impact on the final cheese characteristics. As an extension,...