Process for recovering the whey proteins, the application thereof to cheese-making and the resulting cheeses

A process for utilizing recovered whey protein in cheese making which consists essentially of the following steps:

• (a) pasturizing the whey, then
• (b) ultrafiltering the whey to provide a whey protein concentrate at a concentration ratio of at least 3.5, then
• (c) mixing the whey protein concentrate from step (b) with full cream milk or skim milk or a mixture of the two to produce a protein enriched milk product, at a volume ratio of 2 to 5 milk to concentrate, then carrying out the following two steps (d) and (e) to produce an enriched curd:
• (d) ultrafiltering the protein enriched milk product to a concentration ratio of at least 3.5 and
• (e) curdling the casein contained in said protein enriched milk product with milk clotting enzyme thereby to produce curd and
• (f) separating the curd as a cheese product, the amount of whey protein in the concentrate added to the milk in step (c) being such that the total whey protein is at most 45% of the weight of the total proteins in the cheese produced in step (f) and the whey protein is retained in the soluble state in the curd, the fat content of the cheese product consisting essentially of that supplied by the above-named whey concentrate and milk admixed in step (c).