Abstract
Cheesemaking by traditional or modern methods inevitably produces a large quantity of whey (approximately 83% of the volume of milk used), and it is difficult to divorce whey disposal from cheese technology, because the disposal of whey is a major industrial consideration. In addition, whey contains valuable nutrients, i.e. whey proteins, lactose and minerals, and hence it should not be thrown away as waste, but should be used for stock and human nutrition.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Anifantakis, E.M. (1991) Greek Cheeses. National Dairy Committee of Greece, Athens.
Bakkene, G. (1980) Meieriteknikk,5, 25.
Banks, J.M. and Muir, D.D. (1985) Journal of the Society of Dairy Technology, 38(1), 27.
Berridge, N.J. (1952) Analyst, 77, 57.
Brown, R.J. and Ernstrom, C.A. (1982) Journal of Dairy Science, 65, 2391.
Dazell, J.M. (ed.) (1994) Food Industry and the Environment: Practical Issues and Cost Implications, Blackie, London.
Dégrement (ed.) (1991) Water Treatment Handbook, Vols I and II, Lavoisier Publishing, Paris.
Donkin, M.J. (1997) International Journal of Dairy Technology, 50(2), 67–72.
Fisher, A.N. (1968) Dairy Science Abstracts, 30(11), 567.
Forster, C.F, and Wase, D.A.J. (eds) (1987) Environmental Biotechnology, Ellis Horwood, Chichester.
Harper, W.J. (1992) New Applications of Membrane Processes, IDF Doc. No. 9201, International Dairy Federation, Brussels.
Holland, K. (1980) Meieriteknikk, 7, 41.
Horton, B. (1996) Dairy Industries International, 61(5), 43.
Ilardi, S. (1980) Rivista della Soc. Italiana di Scienza dell Alimentazione, 9(6), 441.
Morr, C.V. (1989) in Developments in Dairy Chemistry, Vol. 4 (ed. P.F. Fox), Chapman & Hall, London, pp. 245–284.
Nielsen, A. and Sprogo, J. (1997) Dairy Industries International, 62(5), 21.
Royal, L. (1974) Journal of the Society of Dairy Technology,27(2), 66.
Sauge, P. (1960) Meieriposten, 49, 429.
Shaw, M.B. (1993) in Modern Dairy Technology, Vol. 2 (ed. R.K. Robinson), Chapman & Hall, London, pp. 221–280.
Skaltveit, T. (1958) Nordisk Mejeritidsskrift, 24, 133.
Wheatland, A.B. (1974) Journal of the Society of Dairy Technology,27(2), 71.
Zadow, J.G. (1992) Whey and Lactose Processing. Chapman & Hall, London.
Zadow, J.G. (1994) in Modern Dairy Technology, Vol. 1 (ed. R.K. Robinson), Chapman & Hall, London, pp. 313–374.
Zerfiridis, G.K. and Manolkidis, K.S. (1978) Milchwissenschaft, 33(10), 617.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1998 Springer Science+Business Media New York
About this chapter
Cite this chapter
Robinson, R.K., Wilbey, R.A. (1998). Cheese whey and its uses. In: Cheesemaking Practice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5819-4_18
Download citation
DOI: https://doi.org/10.1007/978-1-4615-5819-4_18
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7667-5
Online ISBN: 978-1-4615-5819-4
eBook Packages: Springer Book Archive