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PROCESSING AND MARKETING OF WHEY: a WHEY PROCESSING
Author(s) -
STIRLAND J. V.
Publication year - 1978
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 - 10.1111/j.1471-0307.1978.tb01386.x
Subject(s) - lactose , process engineering , food science , whey protein , microfiltration , product (mathematics) , reverse osmosis , chemistry , business , biochemical engineering , pulp and paper industry , computer science , mathematics , engineering , biochemistry , geometry , membrane
Various methods in whey processing now commercially available are analysed and the techniques for hydrolysis of the lactose in whey, and the extraction of protein, are discussed. Utilization of energy is examined and the use of reverse osmosis as an economic alternative to evaporation is considered. The difficulty in determining the ideal method of whey processing and the need to ensure a market for the end product is stressed.