Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Tuna Dincer, Corinne Vallet, Vijay Jayasena, Mike Weeks and Martin Palmer
Curtin University, Australia
University of Western Sydney, Australia
Dairy Innovation Australia, Australia
Posters & Accepted Abstracts: J Nutr Food Sci
The major hurdles in whey utilization are associated with low solid content (6%), short shelf life and relatively high processing costs, such as ultrafiltration, concentration and spray drying. While for large scale manufacturers, it is feasible to invest in these technologies to produce whey proteins and lactose, small and medium scale manufacturers still spray the whey onto land or discharge into waste stream. For each kg of cheese, 9 kg of whey is produced. Around 280 Million L of whey is disposed in Australia and 60 billion L globally. Whey proteins are rich in essential amino acids and have the highest biological value amongst other proteins. Clearly, to utilize whey, a low cost step that can eliminate the energy intensive processes would be a significant step forward for the dairy industry toward more sustainable dairy processing. Using biopolymers, 50-70% of whey proteins can be captured in a one-step simple and low cost process and resulting protein biopolymer complex can be used as stock-feed. The dry complex contains 50% whey protein, has similar amino acid profile to fish meal and highly digestible. Lactose rich deproteinated whey still needs to be utilized but the whey volume and the BOD are reduced.
Email: T.Dincer@curtin.edu.au