July 30/Science Letter -- "The production of Feta cheese with different levels of fermented whey protein concentrate (FWPC) was investigated," scientists in Iran report.
"The FWPC, prepared from whey obtained during Feta cheesemaking, was added at 5, 10, 15 and 20% (v/v) levels either after (A) or before (B) formation of cheese curd," wrote H. Jooyandeh and colleagues.