The Utilization of Whey: A Review

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Abstract
Whey utilization has been retarded by adverse economic factors and because few unique uses for whey solids have been discovered. When no use is found for whey at the factory, it often creates a serious sewage disposal problem. Three primary processes[long dash]pasteurization, concentration, and fermentation[long dash]are employed in the prepn. of whey for ultimate utilization in feeds, foods, Pharmaceuticals or industrial products. Pasteurization is an essential step in the preservation of sweet whey for further processing and in the production of whey cream. Whey products produced by concentration processes include whey protein, lactose, plain and sweetened condensed whey and dried whey. The primary fermentation products of whey are lactic acid, ethyl alcohol and riboflavin. The products that result from the first processing of whey can be most efficiently used in food manufacture.