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Journal of Dairy Science Vol. 67 No. 11 2620-
© 1984 by American Dairy Science Association ®
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Introduction

C. V. Morr, Cochairman

Department of Food Science, Clemson University, Clemson, SC 29631

N. Melachouris, Cochairman

Stauffer Chemical Co., Dobbs Ferry, NY 10522

ABSTRACT

The following 11 papers were presented at the 1983 American Dairy Science Association Meetings in two symposia: "Production and Utilization of Whey and Whey Components" and "Assessing Functionality of Whey Proteins". These papers contain the current knowledge concerning production, processing, and utilization of whey and whey components. Appreciation is expressed for financial support that made it possible to invite speakers from Australia, England, The Netherlands, and New Zealand. This support was provided by Dean Foods Company, Stauffer Chemical Company, Kraft, Inc., Foremost-McKesson, Express Foods Company, Inc., New Zealand Milk Products, Inc., Frigo Cheese Corporation, Land O'Lakes, Inc., Whey Products Institute, and American Dairy Science Association.






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Copyright © 1984 by the American Dairy Science Association ®.