Whey and Lactose Processing
It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Au
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WHEY AND LACTOSE PROCESSING Edited by
J. G. ZADOW C5'IRO, Division of Food jJrocessing, Vict o ria, !l ustralia
ELSEVIER APPLIED SCIENCE LONDON and NEW YORK
ELSEVIER SCIENCE PUBLISHERS LTD Crown House, Linton Road, Barking, Essex IG118JU, England Sale Distributor in the USA and Canada ELSEVIER SCIENCE PUBLISHING CO., INC. 655 Avenue ofthe Americas, New York, NY 10010, USA
WITH 108 TABLES AND 74 ILLUSTRATIONS
© 1992 ELSEVIER SCIENCE PUBLISHERS LTD British Library Cataloguing-in-Publication Data
Whey and lactose processing. I. Zadow, J. G. 637.1 ISBN 1851667539 Library of Congress Cataloging-in-Publication Data
Whey and lactose processing / edited by J .G. Zadow. p. cm. Includes bibliographical references and ISBN 1-85166-753-9 1. Whey products. 2. Lactose products. 3. Dairy processing. I. Zadow, J.G. SF275.W5W541992 637' .3---dc20
91-40281 CIP
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For Sue
FOREWORD
It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geoffrey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the constituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese . Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had resulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of ar
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