PROCESSING AND MARKETING OF WHEY: aWHEY PROCESSING
- 1 April 1978
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 31 (2) , 91-93
- https://doi.org/10.1111/j.1471-0307.1978.tb01386.x
Abstract
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.Keywords
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