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Whey Utilization and Whey Products¹

Department of Food Science, Cornell University, Ithaca 14853

ABSTRACT

It always has been that way. Since about 5000 B.C. when man started cheesemaking, the secondary product, whey, has shown up to challenge him to put it to some use, any use initially as long as this yellowish-green, slightly sticky liquid was not there on the following day to plague him.

During early centuries and into the recent past our forefathers, with primitive facilities and equipment, made a valiant effort to utilize whey in different forms. For example, in the middle ages whey was applied as a pharmaceutical drug, a component of soothing salves for burns, a skim balm, a potion to inspire vitality and the restore hair, but rarely was it used as a food for humans.

As cheese grew in popularity, an increasing volume of fluid whey accompanied it for which there was little demand. It became customary to divert much of this mass of whey into the nearest stream or river, and many cheese factories were built over or near such waterways for this purpose.

¹ Presented, in part, as an invited lecture at the 20th International Dairy Congress, Paris, France, June 30, 1978.