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Utilization of Whey Solids in Food Products¹

Western Condensing Company, Appleton, Wisconsin

ABSTRACT

Whey solids have been consumed in many food products during the last few years. To convert this perishable material into a high-quality food requires careful selection of raw milk and the processing and refrigerating of whey and concentrated whey under controlled conditions. Dumping fluid whey into sewage disposal systems is expensive, and it is unlawful in many states to put whey and dairy wastes into streams and rivers.

The cheese industry, in one respect, is no different from other industries. All industries, to prosper in competitive markets, must constantly change their utilization of by-products, as well their ways of producing and marketing them.

Great strides have been made in utilizing whey solids, a by-product of the cheese industry. A large investment in equipment, and a real concern for high quality, are necessary profitably to produce whey solids that will be accepted by the food industry. Centralized cheese-manufacturing operations with modern processing and drying plants have made it possible to make an economical whey product from milk of good quality.

¹ Presented at Research Conference held at Beltsville, Maryland, October 30, 1957, by the Eastern Utilization Research and Development Division, USDA, Philadelphia, Pa.