The use of whale milk in cheese making poses ethical, safety and practical challenges, according to Dr. James Reynolds from Loughborough University. While cheese traditionally uses milk from species like cows, goats, sheep and buffalo, theoretically it is possible to produce cheese from any mammalian milk. However, capturing whales for milk production raises concerns about animal welfare and sustainability.
Research shows that whale milk contains significantly higher fat and protein levels compared to cow’s milk, with fat content around 40% and protein content between 10-12%. Whale cheese made from this milk is expected to have a distinctive smooth and creamy texture with some potential fishy flavors due to the marine diet of whales.
To make cheese from whale milk, it first needs to be pasteurized to kill pathogens, followed by the addition of bacteria and enzymes like rennet for fermentation. The conversion of lactose into energy for bacteria results in the coagulation of casein protein forming a curd that can be molded and pressed. Ripening the cheese for different durations can enhance its flavor with the option to add ingredients like mushrooms for additional complexity. Different types of bacteria and fermentation methods can also influence taste and texture, highlighting the diverse range of cheese varieties available through unique processes and ingredients used.
