Physicochemical Analysis of Whey from Artisanal Cheese Made with Local Milk

Abstract This study investigated the physicochemical properties of whey from four different artisanal cheese: cheddar, cream cheese, gouda and hallina (halloumi-spirulina fortified) produced with local milk, utilizing comprehensive analytical methods including fat, protein, solid non-fat (SNF), lactose, total solid, density, conductivity, pH, salt, and color L*a*b*. Significant compositional variations were observed, reflecting different cheesemaking processes. Cream cheese whey showed the highest protein (4.42 ± 0.07%) and lowest pH (4.40 ± 0.02) due to acid coagulation. Gouda whey had the lowest protein (2.24 ± 0.11%) and highest pH (6.55 ± 0.39) from enzymatic coagulation and curd washing. All samples exhibited low fat content (≤ 0.45%), indicating effective fat retention. Electrical conductivity varied from 6.55 ± 0.15 mS/cm to 12.72 ± 0.28 mS/cm, indicating various mineral compositions. Hallina whey displayed intermediate protein (3.15 ± 0.10%) and distinctive negative a* (-5.61 ± 0.02), thereby validating the successful incorporation of spirulina pigment. These findings highlight diverse valorization opportunities, ranging from protein supplement development using high-protein whey to functional food applications, thereby promoting the sustainable utilization of dairy by-products and improving the economic viability of artisanal cheese production.