The Possibility and Modern Achievements in Utilization and Use of Whey

Arsić, Slavica and Rajnović, Ljiljana (2015) The Possibility and Modern Achievements in Utilization and Use of Whey. In: International Scientific Conference Sustainable Agriculture and Rural Development in Terms of the Republic of Serbia Strategic Goals Realization within the Danube Region: Regional specificities. Institute of Agricultural Economics, Belgrade, pp. 280-295. ISBN 978-86-6269-046-3

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Abstract

Dairy industry keeps developing some new, enriched dairy products, which have proved themselves as very good. The dairy products, as we know from ancient times, have started to develop into a new generation of dairy products with different characteristics and better nutritive and health value. The whey beverages also belong to this group – a byproduct which had been thrown away for a long time as waste or has been used as a fodder. Thus, down to the present day, there has been developed a whole range of whey beverages, whether they were produced by native sweet or acid whey, by deproteinized whey, of fresh whey diluted with water, fermented whey, or the powdered beverages with addition of different flavours. There are also alcoholic beverages, as the whey beer or wine, as well as the beverages of low alcohol (less than 1.5%). This paper tries to point out to some possibilities and modern achievements in exploitation and use of whey.

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