Whey and Lactose Processing

  • J. G. Zadow

Table of contents

  1. Front Matter
    Pages i-xvi
  2. R. John Pearce
    Pages 73-89
  3. G. K. Hoppe, J. J. Higgins
    Pages 91-131
  4. C. V. Morr
    Pages 133-155
  5. P. Jelen
    Pages 157-193
  6. Michael E. Mangino
    Pages 231-270
  7. W. James Harper
    Pages 317-360
  8. J. Greig Zadow
    Pages 361-408
  9. Arun Kilara, Mayank T. Patel
    Pages 409-448
  10. E. Renner
    Pages 449-471
  11. Back Matter
    Pages 473-489

About this book


It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof­ frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con­ stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re­ sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.


Filtration butter food food processing lactose milk nutrition processing

Editors and affiliations

  • J. G. Zadow
    • 1
  1. 1.Division of Food ProcessingCSIROVictoriaAustralia

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1992
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-85166-753-6
  • Online ISBN 978-94-011-2894-0
  • Buy this book on publisher's site