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Processing Cottage Cheese Whey: Proposed Commercial Systems for Recovering Edible Protein

Author

Listed:
  • Stewart, Charles F.
  • Gilliland, Stanley E.

Abstract

Excerpts from the report: This report describes a fermentation procedure for removing a yeast-whey protein material from cottage cheese whey while reducing the biological oxygen demand (BOD) of the remaining effluent. The purpose of the study is to develop a workable and efficient whey-handling system for small- to medium-size plants, utilizing to the fullest extent possible lower cost used equipment commonly available in the industry. Research is directed toward determining the most reliable procedure on a pilot plant scale for treating and recovering the protein material from whey while reducing pollution, establishing the nutritional value of the recovered product, identifying possible market outlets and obtaining a realistic value for the product, and developing commercial plant systems of various sizes for industry applications. Initial investment, annual operating costs, and potential benefits for two different-size plants are provided, as well as facility and equipment layouts and proper operating methods. The feasibility of the commercial systems is determined on the basis of whether the value of the recovered product offsets the cost of the recovery system or to what extent the systems reduce the disposal cost of the whey through municipal systems.

Suggested Citation

  • Stewart, Charles F. & Gilliland, Stanley E., 1982. "Processing Cottage Cheese Whey: Proposed Commercial Systems for Recovering Edible Protein," Marketing Research Reports 313812, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313812
    DOI: 10.22004/ag.econ.313812
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