Abstract: This paper provides a comprehensive review of whey cheese production. The origin, classification in various countries, nutritional value and production technologies of whey cheese and the effects of heat, acidic pH, whey concentration techniques, addition of fresh milk, skim milk, semi-skim milk or cheese, fermentation starter, and non-milk derived protein on its quality are introduced in this review.

Key words: whey cheese；process；influencing factor；texture

摘要： 为了解决干酪副产物综合利用问题,丰富干酪市场,本文对乳清干酪的加工进行阐述.介绍乳清干酪来源,各国乳清干酪的分类、营养价值,生产工艺及加热、酸化pH值、乳清浓缩方法、添加奶(鲜奶、脱脂奶、半脱脂或奶酪等)、发酵剂、非乳品蛋白质等因素对产品质地的影响.

关键词: 乳清干酪; 工艺; 影响因素; 质地