- Whey is a dairy
sub-product
-
Whey chemical composition
is water, lactose, whey proteins and a small percentage of fat.
- After the
coagulation phase, precisely after the curd has been cut, there is the
separation of a jelly-like mass from a greenish liquid, the whey
-
Currently, whey, a
by-product of cheese making, goes mostly to waste as a highly
contaminating effluent or to animal feed because small manufacturers do
not have the capacity to preserve it to consistent quality levels.
-
The highest value of
whey is in food ingredients and pharmacological applications, including
use as additive
nutrients in the dietetic and health food sectors -
On a global level, demand
for whey-based protein products remains strong with export growth
averaging 7 percent a year, and prices hovering near a five-year high
level
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Technology
- Basics
-
Whey Products
- Production of
whey protein hydrolysates
- Whey
processing with
membrane technology
Projects Information
-
Project Engineering
-
Profitable
Business
- Whey Processing
Facilities
-
Production Guide
-
Separation and
Homogenization Systems
-
Machinery
Catalog
-
Used Machinery
Research
Centers
- Technology offer
-
Whey Protein Research
-
Production and
functional properties of isolated microparticulated whey protein
fractions
-
Research Consortium
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Project Outline
- Project offer
-
Investment Proposal
-
Whey Project study report
-
Project Feasibility factors
Recovery
Process
Companies and
Products
- Company Performance
-
Company profile
-
Protein Powders
-
Exporter
-
Performance
analysis
Market
- Market
Outlook
-
Market News
-
Product in the
market
-
Whey protein-coated plastic films
-
Confectionary applications
-
World Market
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