NEW WAYS WITH WHEY

Abstract

Although whey has a high nutritional value, it was regarded as a waste product until new technology enabled its valuable constituents to be recovered and processed into a wide range of products with a great many uses. Susan Hayes BSc, food technologist at the National Dairy Council, describes these developments in processing technology

Citation

Hayes, S. (1985), "NEW WAYS WITH WHEY", Nutrition & Food Science, Vol. 85 No. 6, pp. 5-7. https://doi.org/10.1108/eb059090