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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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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