Whey Production

Camilla La Mozzarella plays a role as a producer of high-quality Italian cheese. The primary ingredient used by Camilla is fresh milk. Through several stages of processing, the milk is transformed into curd, which eventually becomes cheese.

 

However, not all processed milk turns into cheese. There is a leftover liquid from production called whey. This whey contains high levels of protein. In Camilla's production process, whey is maximized for making ricotta by cooking the whey again to produce curd, which is then strained. The final leftover liquid from this ricotta-maximizing filtration process is referred to entirely as whey. The final journey of this whey is distributed to farms as part of the animal feed supplement.