Standard for Whey Cheeses:CODEX STAN 284-1971
1. SCOPE
This Standard applies to all products intended for direct consumption or further processing, in conformity with the definition of whey cheeses in Section 2 of this Standard. Subject to the provisions of this Standard, Codex standards for individual varieties of whey cheeses may contain provisions which are more specific than those in this Standard.
2. DESCRIPTION
2.1 Whey Cheeses are solid, semi-solid, or soft products which are principally obtained through either of the following processes:
(1) the concentration of whey and the moulding of the concentrated product;
(2) the coagulation of whey by heat with or without the addition of acid.
In each case, the whey may be pre-concentrated prior to the further concentration of whey or coagulation of the whey proteins. The process may also include the addition of milk, cream, or other raw materials of milk origin before or after concentration or coagulation. The ratio of whey protein to casein in the product obtained through the coagulation of whey shall be distinctly higher than that of milk.
The product obtained through the coagulation of whey may either be ripened or unripened.
2.2 Whey Cheese obtained through the concentration of whey is produced by heat evaporation of whey, or a mixture of whey and milk, cream, or other raw materials of milk origin, to a concentration enabling the final cheese to obtain a stable shape. Due to their relatively high lactose content these cheeses are typically yellowish to brown in colour and possess a sweet, cooked, or caramelized flavour.
