Whey cheese

After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin.

[3] In addition to whey, the Codex Alimentarius[clarification needed] allows the use of milk, cream, and buttermilk, plus sodium chloride and starter culture.

Ripened hard varieties have a much lower moisture content, making them preservable for much longer.

With efficient modern methods such as ultrafiltration, 10 to 20% of solids or more remain after the whey is mixed with cream and reduced.

[4] Because almost all varieties generally contain significant amounts of whey, they are unsuitable for consumption by people who are lactose intolerant.