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Greater Utilization of Whey Powder for Human Consumption and Nutrition

Department of Food Science, Cornell University, Ithaca, New York

ABSTRACT

During 1966 the United States produced 2.7 billion pounds of cheese, including creamed Cottage, which led to about 23 billion pounds of fluid sweet and acid whey (4). If all this whey had been dried, it would have amounted to approximately 1.0 billion pounds of sweet whey powder from Cheddar, Swiss, and Blue cheese, and approximately 500 million pounds of acid whey powder from Cottage, Cream, and Italian cheese.

Much of the fluid sweet whey, and practically all of the fluid acid whey, produced in this country is diverted to streams near the cheese-making facility, or pumped into municipal sewer systems, and irretrievably lost from any further utilization by man. This is a tragedy in a world becoming increasingly short of food, since cheese whey is a rich source of nutrients. Approximately 54% of the nutrients from milk are found in the fluid sweet whey of Cheddar cheese, while about 73% of the nutrients of the non-fat milk used for Cottage cheese show up in fluid acid whey.