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The utilization of cheese whey and its components

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Agricultural Feedstock and Waste Treatment and Engineering

Part of the book series: Advances in Biochemical Engineering/Biotechnology ((ABE,volume 32))

Abstract

Annually, approximately 1.2 million tons of lactose and 200,000 tons of milk protein are transferred into whey worldwide, of which less than 60% are utilized for human food and animal feed. Thus, a nutritionally valuable food resource is wasted. Some progress has been made in utilizing whey, whey solids, and whey protein concentrates in the manufacture of dairy, bakery, and specialized products. However, the potential of whey and whey derivatives is not being fully utilized.

In particular, various avenues of utilizing lactose are open. These possibilities include the conversion of lactose into glucose, galactose and fructose to improve its sweetening power, production of alcohol from lactose, production of single cell proteins from lactose, and synthesis of gums from dairy products. There is a great potential to produce long shelf-life whey-based drinks, but little progress has been made in the widespread commercialization of such products. A need does exist to improve the functional properties of whey proteins. The use of whey proteins to replace non-fat dry milk and casein would require nn improvement in their water absorption property. Aside from the development of new processes and products, there is also a great need to economize and commercialize newly developed technology.

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  1. Chemical and Biochemical Engineering, The University of Western Ontario, N6A 5B9, London, Ontario, Canada

    N. Kosaric

  2. Ault Foods Ltd., A division of John Labatt Ltd., N6A 4M3, London, Ontario, Canada

    Y. J. Asher

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Kosaric, N., Asher, Y.J. (1985). The utilization of cheese whey and its components. In: Agricultural Feedstock and Waste Treatment and Engineering. Advances in Biochemical Engineering/Biotechnology, vol 32. Springer, Berlin, Heidelberg. https://doi.org/10.1007/BFb0009524

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