Re:The lactose-tolerance mutation
by vidarh on Monday October 29, 2012 @06:39AM
(#4711713)
> I doubt that people who were hard up for calories would discard the whey unless they had some cultural objection or superstition.
Indeed, Norwegian goat cheese is a whey cheese, made by boiling milk, cream and whey leftover from other production (such as more usual casein based cheese). There are a number of other traditional whey cheeses from other countries as well.
Indeed, Norwegian goat cheese is a whey cheese, made by boiling milk, cream and whey leftover from other production (such as more usual casein based cheese). There are a number of other traditional whey cheeses from other countries as well.