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Trends in Whey Fractionation and Utilization, A Global Perspective

Department of Food Science, 147 Riley-Robb, Cornell University, Ithaca, NY 14853

ABSTRACT

Worldwide production of whey appears to be in the order of 85 million metric tons with cheese production increasing at a rate of about 3% per year. Full utilization of whey even with new technology has not been achieved. Industry has been slow to adopt whey processing schemes even though processes like ultrafiltration have been in commercial use since 1972. Although whey fractions like protein concentrates appear to be more profitably salable than whole dried whey, the lactose permeate creates disposal problems almost equal to the disposal of raw whey. For the most part little to no new technology for producing new whey products has been created in the last 6 to 8 yr. There seems to be considerable evidence that more product formulation work is needed to move whey fractions into the general market place. The advantage of special functional or nutritive characteristics of protein concentrates could be exploited further.