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Current trends in whey processing and utilization in Greece
Author(s) -
Philippopoulos Charalabos D,
Papadakis Marios T
Publication year - 2001
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2001.00007.x
Subject(s) - whey protein , food science , effluent , production (economics) , business , chemistry , environmental science , environmental engineering , economics , macroeconomics
Whey treatment began in Greece in 1998; in previous years, whey was considered only as effluent from cheese production, a part of which yielded whey cheeses. In 1998, the first whey powder plant started to operate successfully. The main physicochemical characteristics of whey from feta cheese production are illustrated, together with those of the ‘cooked’ whey, ie the serum remaining after whey cheese production. Quality standards for both types of whey are proposed. The drive for efficient whey processing is the unrelenting demand for whey products in the local market and the current status is described.