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Journal of Dairy Science Vol. 11 No. 2 163-174
© 1928 by American Dairy Science Association ®
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A Method of Obtaining Crude Milk Sugar and Other Solids from Sweet Whey

R. W. Bell, P. N. Peter and WM. T. Johnson, Jr.

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

The annual production of milk sugar (lactose) in the United States is from two to four million pounds, which is only a small part of what could be produced if the demand for it were greater. If the cost of recovering milk sugar from whey could be considerably lessened so that it could compete with other sugars on a more favorable price level, it would be a great help to those who are seeking new outlets for milk sugar. The purpose of this paper is to describe how this may be accomplished.1

Whey is the product remaining after the removal of most of the fat and casein from milk either in cheese making or in the manufacture of casein. Its composition varies with the methods employed in removing the fat and casein. A representative analysis is as follows: Water, 93.1 per cent; lactose, 5.0 per cent; proteins, 1.0 per cent; ash (mostly inorganic salts), 0.5 per cent; and fat, 0.4 per cent.

FOOTNOTES

1 The process described in this paper is covered by the following:Weimar, A.C., Process of extracting soluble albumin from whey,U.S.Patent No.1,381,605,June 14,1921; Bell,R.W., Process of separating proteins and other matter from whey in soluble form, U.S Patent No.1,600,161, September 14, 1926; and Bell, R.W., Process for the manufacture of crude milk sugar, U.S. Patent No.1,600,573, September 21, 1926. These patents have been dedicated to the public.






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Copyright © 1928 by the American Dairy Science Association ®.