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By-Products Manufacture

Progress with Changing Times

National Dairy Research Laboratories, Inc., Oakdale, Long Island, New York

ABSTRACT

The by-products of the dairy manufacturing industry are skimmilk, buttermilk, and whey. These are residues from the manufacture of cream, butter, and cheese. Many different kinds of animal feeds, chemicals, and especially food products are now manufactured with the basic by-products as raw materials. This was not done 50 years ago. Our manufacturing technology did not then extend to utilization of by-products. Nor was the nutritional value of milk by-products recognized; sanitation, processing, and storage facilities were not suitable for converting by-products into human food.

Modern technology and advances on many scientific fronts have led to a reappraisal of the value of skimmilk, buttermilk, and whey. Research has shown that these constituents are highly nutritious and that, by proper processing and handling, their nutritive value and food appeal for both man and animals can be increased. Although 50 years ago most of the milk by-products were poorly utilized, even today only about 60% of the protein and lactose produced in cow's milk is consumed as food.