As a result of the latest research in the field, one noticed that the most rational way of making good use of whey is the food industry. In this respect, one took interest in the whey, in the by-products resulted from the making of fresh cheese, aiming at the obtaining of green cheese, a highly nutritious aliment. The optimum results regarding the efficiency of green cheese were obtained keeping in mind certain parameters such as: boiling temperature: 80 ?C and boiling time one hour.
