2. Whey cheese manufacturing processes

The name "whey cheese" is reserved for products obtained by coagulation or precipitation of concentrated or unconcentrated whey, with or without the addition of other dairy products (Decree no. 88-1206 of December 30 1988, art. 4, para. 2). They do not correspond to the definition of genuine cheese, which must be obtained by enzymatic and acid coagulation of casein.

Whey cheeses come from a variety of sources, including Norwegian gjetost, Italian ricotta and Corsican brocciu (table 3 ).