A vital liquid to be found in all organic liquids except oils. In the dairy world, you'll find residual water in both butter and buttermilk. When it comes to cheese, whey or serum contains a high percentage of water. And cow's milk contains 87.5% water. In the cheese world, they talk of "disposable" water, using an index called Aw. This is high in soft white cheese, for example.
On courses, I often ask my pupils what is the first thing you find in a camembert... it's water, quite simply! But be reassured, they don't use powdered milk to make cheese...
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