A 7 as follows: Whey cheeses are products obtained by the concentration of whey and the moulding of concentrated whey, with or without the additionof milk and milk fat. Whey cheese is a type of cheese predominantly produced in Norway and Sweden and is defined according to FAO/WHO Standard No.Processed cheese is a heat-treated product based on different types of cheese of varying age according to FAO/WHO Standard No.Each category is distinguished by a number of characteristics, such as structure (texture, body), flavour and appearance, which result from the type of milk, the choice of bacteria and the manufacturing technique employed.A generally accepted classification of cheese is given in FAO/WHO Standard No. The moisture content of the cheese serves to distinguish various categories, such as hard (low-moisture), semi-hard and soft cheeses.No strict definition of the concept of cheese is possible, as so many variants exist.As a rule of thumb, the casein and fat in the milk are concentrated approximately 10 times in production of hard and some semi-hard types of cheese.Cheese is a milk concentrate, the basic solids of which consist mainly of protein (actually casein) and fat. The residual liquid is called whey.Cheese has been made in most cultures since ancient times.
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