👉 The cheese fluid, also known as whey or milk fluid, is a clear, watery substance that remains after the curdling process in cheese-making. It is primarily composed of water, lactose, proteins (like casein), and various minerals. This fluid contains residual enzymes that continue to break down lactose, contributing to the flavor and texture of the cheese. Cheese fluid also carries away excess salt and other impurities, making it an essential component in the cheese-making process. Depending on the type of cheese produced, some cheese fluids may be further processed or used in other culinary applications, but their primary role is to enhance the final product's characteristics.
