Evaluation of salt whey as an ingredient in processed cheese

R. Kapoor, L. E. Metzger

Research output: Contribution to journalArticlepeer-review

23 Scopus citations


The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued. The major components of salt whey (salt and water) are used as ingredients in processed cheese. Three replicates of pasteurized processed cheese (PC), pasteurized processed cheese food (PCF), and pasteurized processed cheese spread (PCS) were manufactured. Additionally, within each type of processed cheese, a control formula (CF) and a salt whey formula (SW) were produced. For SW, the salt and water in the CF were replaced with salt whey. The composition, functionality, and sensory properties of the CF and SW treatments were compared within each type of processed cheese. Mean melt diameter obtained for the CF and SW processed cheeses were 48.5 and 49.4 mm, respectively, for PC, and they were 61.6 and 63 mm, respectively, for PCF. Tube-melt results for PCS was 75.1 and 79.8 mm for CF and SW treatments, respectively. The mean texture profile analysis (TPA) hardness values obtained, respectively, for the CF and SW treatments were 126 N and 115 N for PC, 62 N and 60 N for PCF, and 12 N and 12 N for PCS. There were no significant differences in composition or functionality between the CF and SW within each variety of processed cheese. Consequently, salt whey can be used as an ingredient in PC without adversely affecting processed cheese quality.

Original languageEnglish (US)
Pages (from-to)1143-1150
Number of pages8
JournalJournal of Dairy Science
Issue number5
StatePublished - May 2004


  • Processed cheese
  • Salt whey


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