The Products Obtained by Milk Processing with a Special Reference to Obtaining Whey in the Production of Cheese

Arsić, Slavica and Brošnjak, Ivan and Puškarić, Anton (2024) The Products Obtained by Milk Processing with a Special Reference to Obtaining Whey in the Production of Cheese. In: IV international scientific conference "Sustainable agriculture and rural development". Institute of Agricultural Economics, Belgrade, pp. 353-360. ISBN 978-86-6269-134-7

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Abstract

For the economy of every country, milk represents one of the strategic products, therefore the aspiration is to ensure sufficient quantities to meet the needs of the population with the development of primary milk production. Analyzes have established that of the total milk produced in Serbia, about 1.5 billion liters of milk per year, almost half (50%) is purchased by the processing industry, which is focused on the production of products that do not require a lot of time and for which the technological processes are not complex and long-lasting. These products are the most used in the market, even though they have a short shelf life. The paper will show that in the process of cheese production, whey is created as a side product, which is one of the insufficiently used side products of the dairy industry. Also, the production of cow’s milk as well as the products obtained in dairies for realization on the market for the period from 2015 to 2021 will be processed, with special reference to the use of whey in the food industry, where it is most often used as concentrated or whey powder.

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