During cheese making, which byproduct is produced as the liquid portion separated from the curd?

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Multiple Choice

During cheese making, which byproduct is produced as the liquid portion separated from the curd?

Explanation:
During cheese making, milk proteins (casein) coagulate to form a solid curd, and the liquid that drains away is whey. This liquid contains water, lactose, minerals, and some soluble proteins, representing the portion of milk that stays unfixed in the curd. Cream and butter come from the fat portion of milk, not the liquid, and milk is the starting material before any separation. So the liquid byproduct left after curd formation is whey.

During cheese making, milk proteins (casein) coagulate to form a solid curd, and the liquid that drains away is whey. This liquid contains water, lactose, minerals, and some soluble proteins, representing the portion of milk that stays unfixed in the curd. Cream and butter come from the fat portion of milk, not the liquid, and milk is the starting material before any separation. So the liquid byproduct left after curd formation is whey.

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