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Sources and Composition of Whey and Permeate

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Book cover Whey and Lactose Processing

Abstract

Whey, a by-product from cheese or casein manufacture, originates from mammal’s milk, as do its permeates. (The clear yellowish liquid resulting from making soybean curd or soy cheese is sometimes called whey, which should not be confused with whey from mammal milk.) Milks differ depending on origin of specie but all varieties will contain similar gross components but in different amounts.

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Authors and Affiliations

  1. Professor of Food Science, Department of Food Science, Cornell University, Ithaca, New York, 14853-7291, USA

    R. R. Zall

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  1. R. R. Zall
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  1. Division of Food Processing, CSIRO, Victoria, Australia

    J. G. Zadow

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© 1992 Elsevier Science Publishers Ltd

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Zall, R.R. (1992). Sources and Composition of Whey and Permeate. In: Zadow, J.G. (eds) Whey and Lactose Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2894-0_1

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  • DOI: https://doi.org/10.1007/978-94-011-2894-0_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-1-85166-753-6

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