1. Composition
   1. Water 87%
   2. Lactose 4.9%
   3. Fat 3.6%
      1. Saturated fatty acids: Palmitic acid: 31% Myristic acid: 12% Stearic acid: 11% Lower (at most 12 carbon atoms) saturated fatty acids: 11% pentadecanoic acid and heptadecanoic acid: traces Unsaturated fatty acids: Oleic acid: 24% Palmitoleic acid: 4% Linoleic acid: 3% Linolenic acid: 1%
   4. Protein 3.5%
      1. Whey 20%
         1. Animal feed
         2. Processing (filtration) to obtain whey protein only
            1. Protein supplement
            2. Amino acids L-Glutamine
      2. Casein 80%
   5. Minerals 0.7%
2. Products
   1. Cheese production
      1. 1 kg cheese/9 kgs of whey produced
      2. process, add specific enzymes to break casein bonds (renneting)
         1. By-product Whey
            1. Composition
            2. --fractionation --beverages/condensing/drying/whey powder/lactose
            3. Water 87%
            4. Lactose 5%
            5. Protein 1%
            6. Minerals 0.6%
            7. Fat 0.2%
         2. Aggregate to form Curds
            1. Cheese
   2. --separators
      1. Cream
         1. -- churning
            1. Butter
      2. Homogenizers/Pasteurizers 62-66C @30mins or 72-78 @15secs/Warmers
         1. --standardisation
            1. milk cooled @10C
            2. Flavoured milk
            3. Blended products
      3. Skimed milk
         1. --condensing, evaporators, drying
            1. Ice-cream
            2. skim powder
            3. milk concentrate powder
      4. Casein products --via precipitation
   3. Cultured products
      1. Yoghurt
      2. Cottage cheese
      3. Sour cream
3. Waste Whey
   1. Gas production
      1. Anaerobic digestion process
         1. methane+carbon dioxide
   2. Ethanol production
      1. lactose + H2O → galactose + glucose galactose + glucose → 4xethanol + 4CO2
4. Water consumption (approx) 1.3-2.5 L/kg milk, better 0.8-1.0 L/kg/milk
   1. Products incorporation 40%
   2. Utilities 16%
      1. Boiler 2%
      2. Cooling Tower 5%
   3. Cheese room 13%
   4. Cleaning/CIP 8%
   5. Crate washer 4%
   6. Filling 3%, Receipt area 2%, Cold storage 2%