Whey

Robbins, C.W. (1995) Whey. In: McGraw-Hill Yearbook of Science & Technology - 1996. pp. 380-382. McGraw-Hill Book Co., New York.

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Abstract

Cheese production in the United States exceeds
2.5 x 10^6 tons (23 x 10^6 metric tons) per year. Each
ton of cheese requires the use of about 10 tons of
milk and produces about 9 tons of whey as a byproduct.
The result is a total annual production of
more than 5.3 x 10^9 gal (2 x 10^10 liters) of whey.
Whey comprises the water, milk proteins, milk sugars,
and nutrients remaining after the butterfat and
proteins are removed during cheese manufacturing.

Item Type:	Book Section
NWISRL Publication Number:	0885
Subjects:	Soil > Amendments > Whey Mass Import - autoclassified (may be erroneous)
Depositing User:	Dan Stieneke
Date Deposited:	20 Nov 2010 21:55
Last Modified:	22 Nov 2016 23:48
Item ID:	790
URI:	https://eprints.nwisrl.ars.usda.gov/id/eprint/790