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Food Proteins and Lipids pp 77–93Cite as

Production of Whey-Protein-Enriched Products

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 415))

Abstract

Whey is the serum liquid portion remaining after removal of fat and casein from milk during the manufacture of cheeses and caseins. Traditionally, whey was regarded in the dairy industry as an undesirable by-product and it was either fed in limited quantities to farm animals or treated as effluent, disposed of as a pollutant into streams and rivers, or irrigated onto pastures. However, environmental awareness led to the imposition of strict controls on the disposal of waste whey which necessitated the construction and operation of costly effluent treatment plants for whey treatment prior to disposal. This, together with a recognition that whey was a potentially valuable source of nutrients, stimulated interest in the development of commercially viable processes to convert liquid whey into viable animal and human food products.

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Authors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    Daniel M. Mulvihill & M. B. Grufferty

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  1. Daniel M. Mulvihill
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  2. M. B. Grufferty
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Editors and Affiliations

  1. University of Wisconsin — Madison, Madison, Wisconsin, USA

    Srinivasan Damodaran

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© 1997 Springer Science+Business Media New York

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Mulvihill, D.M., Grufferty, M.B. (1997). Production of Whey-Protein-Enriched Products. In: Damodaran, S. (eds) Food Proteins and Lipids. Advances in Experimental Medicine and Biology, vol 415. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1792-8_6

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  • DOI: https://doi.org/10.1007/978-1-4899-1792-8_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-1794-2

  • Online ISBN: 978-1-4899-1792-8

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