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Journal of Dairy Science Vol. 62 No. 1 99-105
© 1979 by American Dairy Science Association ®
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Use of Total Whey Constituents for Human Food1

B. N. Mathur and K. M. Shahani

Department of Food Science and Technology, University of Nebraska, Lincoln 68583

ABSTRACT

In recent years, utilization of whey has been felt to be an inexorable necessity in view of the current requirements for alleviating environmental pollution as well as using available nutrients for feeding the malnourished segments of human population. Presence of several nutritionally important constituents having excellent functional characteristics enhances opportunities for a wide-range application of whey and whey constituents in the food industry. Technology is being developed to utilize whey for the manufacture of a variety of new food products as well as for the replacement of comparatively costly food ingredients. Various aspects of utilization of whey for human nutrition are described.

FOOTNOTES

1 Published with the approval of the Director as Paper No. 5407, Journal Series, Nebraska Agricultural Experiment Station, Lincoln.






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Copyright © 1979 by the American Dairy Science Association ®.