In cheese processing, what is separated from the curd?

In cheese processing, whey is the liquid that is separated from the curd after the curdling process. When milk is acidified and coagulated, it forms curds, which are the solid parts of the milk, while whey is the remaining liquid, containing water, lactose, proteins, and fats that are not included in the curd.

This separation is a key step in cheese production because the curds are further processed to create cheese, while the whey can be used for other purposes, such as in the production of protein powders and other food products. The whey is rich in nutrients, making it valuable in various food industries.

In contrast, milk is the starting raw material used for cheese, butter is a separate dairy product made from churning cream, and casein is a protein found in milk and an integral part of the curds formed during cheese processing, not something that is separated out.