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A comment on The lactose-tolerance mutation. Parent comment

Re:The lactose-tolerance mutation by bryanh on Sunday October 28, 2012 @11:41PM (#4711004)
Some parts of the milk are discarded when making cheese.
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Re:The lactose-tolerance mutation by skeletonjelly on Monday October 29, 2012 @04:25AM (#4711480)
Some being all that delicious whey. Whey chock full of protein! Discarding is optional of course.
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Re:The lactose-tolerance mutation by vidarh on Monday October 29, 2012 @06:43AM (#4711725)
You can make several different types of cheeses from whey too (with other stuff). Boiling milk, cream and whey gives you Scandinavian style "brunost" (brown cheese), traditionally mainly made from goats milk, or you can make "prim" (soft spread; not usually considered a cheese) if you add more fluids. Both very sweet.
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