Current trends in whey utilization and disposal

Za podmirenje potreba ljudske ishrane širom svijeta veoma je važno da se neprekidno traga za novim izvorima hrane. Međutim, u našem traganju za nečim novim mi smo često naklonjeni da previdimo punu vrijednost nekih naših već dobro poznatih izvora. Jedna od takvih izvora je i sirutka. U ovom radu željeli smo da ukažemo na neke mogućnosti i suvremena dostignuća u iskorištavanju i upotrebi sirutke.Whey has been a neglected resource, but now is recognized for its nutritional and economic value. The quantity of whey has increased rapidly as world cheese output has increased over 25 % in the last decade. Antipollution laws will require more adequate utilization rather than merely disposal of whey. Specific problems of whey utilization as they relate to the Yugoslavia dairy situation are emphasized. Processing in condensed and dried products and their subsequent use in foods is discussed. Bakery products are currently the best outlet for edible whey in the U. S. and a variety of whey blends are available for this use. Large quantities of whey are also used in ice-cream, processed cheese and confectionery. Worldwide the utilization of whey in various types of animal feed is still extremely important. The paper emphasizes the need to develop a variety of uses rather than straying to find a single best solution to the whey problem