메뉴 건너뛰기




Volumn , Issue , 2009, Pages 1-13

Whey Protein Production and Utilization: A Brief History

Author keywords

Molecular weight cutoff (MWCO); Multiple effect evaporator; Principle of membrane filtration; Protein gelation balance of protein protein and protein water interactions; Whey products whey borse, whey butter, whey porridge, and whey whig; Whey protein concentrate (WPC)

Indexed keywords


EID: 84889816964     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813803845.ch1     Document Type: Chapter
Times cited : (69)

References (54)
  • 1
    • 84986531592 scopus 로고
    • Whey problems of the cheese industry
    • In Proceedings of the First Whey Utilization Conference
    • Anderson, R.F. 1970. Whey problems of the cheese industry. In Proceedings of the First Whey Utilization Conference, pp. 24-29.
    • (1970) , pp. 24-29
    • Anderson, R.F.1
  • 2
    • 0042308546 scopus 로고    scopus 로고
    • Anticipating market effects of new uses for whey and evaluating returns to research and development
    • Balagtas, J.V., Hutchinson, F.M., Krochta, J.M., and Sumner, D.A. 2003. Anticipating market effects of new uses for whey and evaluating returns to research and development. J. Dairy Sci. 86:1662-1672.
    • (2003) J. Dairy Sci. , vol.86 , pp. 1662-1672
    • Balagtas, J.V.1    Hutchinson, F.M.2    Krochta, J.M.3    Sumner, D.A.4
  • 3
    • 84889846056 scopus 로고    scopus 로고
    • Howto leverage the advantages ofwhey ingredients in beverages
    • Burrington, K. 2005. Howto leverage the advantages ofwhey ingredients in beverages. Nutr. Outlook 8 (5):21-25.
    • (2005) Nutr. Outlook , vol.8 , Issue.5 , pp. 21-25
    • Burrington, K.1
  • 4
    • 27644480834 scopus 로고    scopus 로고
    • Characterization of dried whey protein concentrate and isolate flavor
    • Carunchia Whetstine, M.E., Croissant, A.E., and Drake, M.A. 2005. Characterization of dried whey protein concentrate and isolate flavor. J. Dairy Sci. 88:3826-3839.
    • (2005) J. Dairy Sci. , vol.88 , pp. 3826-3839
    • Carunchia Whetstine, M.E.1    Croissant, A.E.2    Drake, M.A.3
  • 5
    • 31444454246 scopus 로고    scopus 로고
    • Beta-lactoglobulin
    • In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, New York: Academic Press
    • Creamer, L.K., and Sawyer, L. 2003. Beta-lactoglobulin. In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, pp. 1932-1939. New York: Academic Press.
    • (2003) , pp. 1932-1939
    • Creamer, L.K.1    Sawyer, L.2
  • 6
    • 84882678403 scopus 로고    scopus 로고
    • Whey: Ready for Takeoff?
    • Cryan, R. 2001. Whey: Ready for Takeoff? U.S. Dairy Mark. Outlook 7(3):1-4.
    • (2001) U.S Dairy Mark. Outlook , vol.7 , Issue.3 , pp. 1-4
    • Cryan, R.1
  • 7
    • 4143093106 scopus 로고    scopus 로고
    • Spray-drying: Innovative use of an old process
    • Available at, Accessed February 12
    • Deis, R.C. 1997. Spray-drying: Innovative use of an old process. Food Product Design. Available at: www.foodproductdesign.com/articles/466/4660597DE.html. Accessed February 12, 2008.
    • (1997) Food Product Design
    • Deis, R.C.1
  • 8
    • 0032016551 scopus 로고    scopus 로고
    • Nutritional and functional characteristics of whey proteins in food products
    • de Wit, J.N. 1998. Nutritional and functional characteristics of whey proteins in food products. J. Dairy Sci. 81:597-608.
    • (1998) J. Dairy Sci. , vol.81 , pp. 597-608
    • De Wit, J.N.1
  • 9
    • 0002867120 scopus 로고
    • Relation of chemistry and processing procedures to whey protein functionality: A review
    • Dybing, S.T., and Smith, D.E. 1991. Relation of chemistry and processing procedures to whey protein functionality: A review. Cult. Dairy Prod. J. 26(2):4-12.
    • (1991) Cult. Dairy Prod. J. , vol.26 , Issue.2 , pp. 4-12
    • Dybing, S.T.1    Smith, D.E.2
  • 11
    • 33749573564 scopus 로고    scopus 로고
    • Whey protein products
    • In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, New York: Academic Press
    • Foegeding, E.A., and Luck, P.J. 2003. Whey protein products. In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, pp. 1957-1960. New York: Academic Press.
    • (2003) , pp. 1957-1960
    • Foegeding, E.A.1    Luck, P.J.2
  • 12
    • 84889834508 scopus 로고    scopus 로고
    • U.S. Whey Exports
    • Foreign Agricultural Service, Available at, Accessed February 12
    • Foreign Agricultural Service. 2003. U.S. Whey Exports. Available at: www.fas.usda.gov/dlp2/circular/1999/99-12Dairy/uswhey.html. Accessed February 12, 2008.
    • (2003)
  • 13
    • 2142738062 scopus 로고    scopus 로고
    • Chemistry of milk constituents
    • In Fundamentals of Cheese Science, Gaithersburg, MD:Aspen Publishers
    • Fox, P.F., Guinee, T.P., Cogan, T.M., and McSweeney, P.L.H. 2000. Chemistry of milk constituents. In Fundamentals of Cheese Science, pp. 19-44. Gaithersburg, MD:Aspen Publishers.
    • (2000) , pp. 19-44
    • Fox, P.F.1    Guinee, T.P.2    Cogan, T.M.3    McSweeney, P.L.H.4
  • 14
    • 77957115765 scopus 로고    scopus 로고
    • Cheese: Chemistry, Physics and Microbiology
    • General Aspects, 3rd ed., edited by P.F. Fox, P.L.H. McSweeney, T. Cogan, and T. Guinee, London: Elsevier Academic Press
    • Fox, P.F., and McSweeney, P.L.H. 2004. Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects, 3rd ed., edited by P.F. Fox, P.L.H. McSweeney, T. Cogan, and T. Guinee, pp. 1-18. London: Elsevier Academic Press.
    • (2004) , vol.1 , pp. 1-18
    • Fox, P.F.1    McSweeney, P.L.H.2
  • 15
    • 0010251957 scopus 로고
    • Whey Processing and Utilization
    • Park Ridge, NJ: Noyes Data Corp
    • Gillies, M.T. 1974. Whey Processing and Utilization, pp. 24-31. Park Ridge, NJ: Noyes Data Corp.
    • (1974) , pp. 24-31
    • Gillies, M.T.1
  • 16
    • 84889798125 scopus 로고    scopus 로고
    • Understanding Dairy Markets
    • Availabe at, Accessed February 12
    • Gould, B.W. 2006. Understanding Dairy Markets. Availabe at: www.aae.wisc.edu/future. Accessed February 12, 2008.
    • (2006)
    • Gould, B.W.1
  • 17
    • 0038045562 scopus 로고    scopus 로고
    • Functional properties of whey, whey components, and essential amino acids: Mechanisms underlying health benefits for active people
    • Ha, E., and Zemel, M.B. 2003. Functional properties of whey, whey components, and essential amino acids: Mechanisms underlying health benefits for active people. J. Nutr. Biochem. 14:251-258.
    • (2003) J. Nutr. Biochem. , vol.14 , pp. 251-258
    • Ha, E.1    Zemel, M.B.2
  • 19
    • 33646170718 scopus 로고    scopus 로고
    • Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads
    • Henning, D.R., Baer, R.J., Hassan, A.N., and Dave, R. 2006. Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads. J. Dairy Sci. 89:1179-1188.
    • (2006) J. Dairy Sci. , vol.89 , pp. 1179-1188
    • Henning, D.R.1    Baer, R.J.2    Hassan, A.N.3    Dave, R.4
  • 21
    • 0033851399 scopus 로고    scopus 로고
    • Rheological and physical properties of derivitized whey protein isolate powders
    • Hudson, H.M., Daubert, C.R., and Foegeding, E.A. 2000. Rheological and physical properties of derivitized whey protein isolate powders. J. Agric. Food Chem. 48:3112-3119.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 3112-3119
    • Hudson, H.M.1    Daubert, C.R.2    Foegeding, E.A.3
  • 22
    • 27644452352 scopus 로고    scopus 로고
    • Whey processing: Utilization and products
    • In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, New York: Academic Press
    • Jelen, P. 2003. Whey processing: Utilization and products. In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, pp. 2739-2745. New York: Academic Press.
    • (2003) , pp. 2739-2745
    • Jelen, P.1
  • 23
    • 0040010933 scopus 로고
    • Desalinisation of acid casein whey by nanofiltration
    • Kelly, J., and Kelly, P. 1995. Desalinisation of acid casein whey by nanofiltration. Int. Dairy J. 5:291-303.
    • (1995) Int. Dairy J. , vol.5 , pp. 291-303
    • Kelly, J.1    Kelly, P.2
  • 24
    • 57049106577 scopus 로고    scopus 로고
    • Membrane separation
    • In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, New York: Academic Press
    • Kelly, P.M. 2003. Membrane separation. In Encyclopedia of Dairy Sciences, edited by H. Roginski, J.W. Fuquay, and P.F. Fox, pp. 1777-1786. New York: Academic Press.
    • (2003) , pp. 1777-1786
    • Kelly, P.M.1
  • 25
    • 0001673719 scopus 로고
    • Whey utilization and whey products
    • Kosikowski, F.V. 1979. Whey utilization and whey products. J. Dairy Sci. 62:1149-1160.
    • (1979) J. Dairy Sci. , vol.62 , pp. 1149-1160
    • Kosikowski, F.V.1
  • 26
    • 0003392989 scopus 로고    scopus 로고
    • Whey and whey foods
    • In Cheese and Fermented Milk Foods, Westport, CT: F.V. Kosikowski, LLC
    • Kosikowski, F.V., and Mistry, V.V. 1997a. Whey and whey foods. In Cheese and Fermented Milk Foods, Vol. 1, pp. 422-453. Westport, CT: F.V. Kosikowski, LLC.
    • (1997) , vol.1 , pp. 422-453
    • Kosikowski, F.V.1    Mistry, V.V.2
  • 27
    • 84889809560 scopus 로고    scopus 로고
    • Ultrafiltration, microfiltration and nanofiltration
    • In Cheese and Fermented Milk Foods, Westport, CT:F.V. Kosikowski
    • Kosikowski, F.V., and Mistry, V.V. 1997b. Ultrafiltration, microfiltration and nanofiltration. In Cheese and Fermented Milk Foods, Vol. 1, pp. 500-519. Westport, CT:F.V. Kosikowski.
    • (1997) , vol.1 , pp. 500-519
    • Kosikowski, F.V.1    Mistry, V.V.2
  • 28
    • 3042686006 scopus 로고    scopus 로고
    • Therapeutic applications of whey protein
    • Marshall, K. 2004. Therapeutic applications of whey protein. Altern. Med. Rev. 9:136-156.
    • (2004) Altern. Med. Rev. , vol.9 , pp. 136-156
    • Marshall, K.1
  • 29
    • 0023691884 scopus 로고
    • Review: Whey-pollution problem and potential utilization
    • Marwaha, S.S., and Kennedy, J.F. 1988. Review: Whey-pollution problem and potential utilization. Int. J. Food Sci. Technol. 23:323-336.
    • (1988) Int. J. Food Sci. Technol. , vol.23 , pp. 323-336
    • Marwaha, S.S.1    Kennedy, J.F.2
  • 30
    • 0032445176 scopus 로고    scopus 로고
    • Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins
    • McCord, A., Smyth, A.B., and O'Neill, E.E. 1998. Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins. J. Food Sci. 63:580-583.
    • (1998) J. Food Sci. , vol.63 , pp. 580-583
    • McCord, A.1    Smyth, A.B.2    O'Neill, E.E.3
  • 31
    • 84856787575 scopus 로고    scopus 로고
    • General Guidelines on Liquid Feeding for Pigs
    • Meat and Livestock Commission, Availabe at, Accessed February 12
    • Meat and Livestock Commission. 2003. General Guidelines on Liquid Feeding for Pigs. Availabe at: www.bpex.org/technical/general/pdf/liquidfeeding.pdf. Accessed February 12, 2008.
    • (2003)
  • 32
    • 0018367936 scopus 로고
    • Effects on membrane processing of pretreatments of whey
    • Muller, L.L., and Harper,W.J. 1979. Effects on membrane processing of pretreatments of whey. J. Agric. Food Chem. 27:662-664.
    • (1979) J. Agric. Food Chem. , vol.27 , pp. 662-664
    • Muller, L.L.1    Harper, W.J.2
  • 34
    • 3142729430 scopus 로고    scopus 로고
    • Minimizing variations in functionality of whey protein concentrates from different sources
    • Onwulata, C.I., Konstance, R.P., and Tomasula, P.M. 2004. Minimizing variations in functionality of whey protein concentrates from different sources. J. Dairy Sci. 87:749-756.
    • (2004) J. Dairy Sci. , vol.87 , pp. 749-756
    • Onwulata, C.I.1    Konstance, R.P.2    Tomasula, P.M.3
  • 35
    • 3242681727 scopus 로고    scopus 로고
    • Whey texturization: A way forward
    • Onwulata, C.I., and Tomasula, P. 2004. Whey texturization: A way forward. Food Technol. 58(7):50-54.
    • (2004) Food Technol. , vol.58 , Issue.7 , pp. 50-54
    • Onwulata, C.I.1    Tomasula, P.2
  • 36
    • 0001749707 scopus 로고
    • The preparation of a crystalline globulin from the albumin fraction of cow's milk
    • Palmer, A.H. 1934. The preparation of a crystalline globulin from the albumin fraction of cow's milk. J. Biol. Chem. 104:359-372.
    • (1934) J. Biol. Chem. , vol.104 , pp. 359-372
    • Palmer, A.H.1
  • 37
    • 0345436424 scopus 로고
    • Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetry
    • Paulsson, M., and Dejmek, P. 1990. Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetry. J. Dairy Sci. 73:590-600.
    • (1990) J. Dairy Sci. , vol.73 , pp. 590-600
    • Paulsson, M.1    Dejmek, P.2
  • 38
    • 0004212391 scopus 로고    scopus 로고
    • The Diary of Samuel Pepys
    • Availabe at, Accessed February 12
    • Pepys, S. 2006. The Diary of Samuel Pepys. Availabe at: www.pepysdiary.com. Accessed February 12, 2008.
    • (2006)
    • Pepys, S.1
  • 39
    • 84889801941 scopus 로고    scopus 로고
    • Evaporators
    • In Perry's Chemical Engineers' Handbook, 7th ed., New York: McGraw-Hill
    • Perry, R.H., and Green, D.W. 1997. Evaporators. In Perry's Chemical Engineers' Handbook, 7th ed., pp. 11-107-11-110. New York: McGraw-Hill.
    • (1997)
    • Perry, R.H.1    Green, D.W.2
  • 40
    • 84889843784 scopus 로고
    • Ultrafiltration of whey
    • In Application of Ultrafiltration in the Dairy Industry, New York: Elsevier Science
    • Renner, E., and Abd El-Salam, M.H. 1991. Ultrafiltration of whey. In Application of Ultrafiltration in the Dairy Industry, pp. 217-314. New York: Elsevier Science.
    • (1991) , pp. 217-314
    • Renner, E.1    Abd El-Salam, M.H.2
  • 41
    • 0024512999 scopus 로고
    • Intestinal uptake of retinol: Enhancement by bovine milk beta-lactoglobulin
    • Said, H.M., Ong, D.E., and Shingleton, J.L. 1989. Intestinal uptake of retinol: Enhancement by bovine milk beta-lactoglobulin. Am. J. Clin. Nutr. 49:4419-4427.
    • (1989) Am. J. Clin. Nutr. , vol.49 , pp. 4419-4427
    • Said, H.M.1    Ong, D.E.2    Shingleton, J.L.3
  • 42
    • 84889834636 scopus 로고
    • Membrane filtration of milk and whey
    • In Cheesemaking Practice, 2nd ed., New York: Elsevier Applied Science
    • Scott, R. 1986. Membrane filtration of milk and whey. In Cheesemaking Practice, 2nd ed., pp. 302-311. New York: Elsevier Applied Science.
    • (1986) , pp. 302-311
    • Scott, R.1
  • 43
    • 0030199270 scopus 로고    scopus 로고
    • The biotechnological utilization of cheese whey: A review
    • Siso, M.I.G. 1996. The biotechnological utilization of cheese whey: A review. Bioresour. Technol. 57:1-11.
    • (1996) Bioresour. Technol. , vol.57 , pp. 1-11
    • Siso, M.I.G.1
  • 45
    • 84889840278 scopus 로고
    • Neue Art der Molkenverwertung: Ein Lactominerales Tafelgetränk
    • In Proceedings of the 14th International Dairy Congress
    • Süsli, H. 1956. Neue Art der Molkenverwertung: Ein Lactominerales Tafelgetränk. In Proceedings of the 14th International Dairy Congress, Vol. 1, Part 2, pp. 477-486.
    • (1956) , vol.1 , Issue.PART 2 , pp. 477-486
    • Süsli, H.1
  • 46
    • 0026768595 scopus 로고
    • Suppression of muscle protein turnover and amino acid degradation by dietary protein deficiency
    • Tawa, N.E., Jr., and Goldberg, A.L. 1992. Suppression of muscle protein turnover and amino acid degradation by dietary protein deficiency. Am. J. Endocrinol. Metab. 263:E317-E325.
    • (1992) Am. J. Endocrinol. Metab. , vol.263
    • Tawa Jr., N.E.1    Goldberg, A.L.2
  • 47
    • 84889762933 scopus 로고
    • Folklore, statistics and economics of whey
    • In Proceedings of the First Whey Utilization Conference
    • Trelogan, H.C. 1970. Folklore, statistics and economics of whey. In Proceedings of the First Whey Utilization Conference, pp. 71-75.
    • (1970) , pp. 71-75
    • Trelogan, H.C.1
  • 48
    • 33749582788 scopus 로고    scopus 로고
    • Rheological properties of extruded milk powders
    • Tunick, M.H., and Onwulata, C.I. 2006. Rheological properties of extruded milk powders. Int. J. Food Prop. 9:835-844.
    • (2006) Int. J. Food Prop. , vol.9 , pp. 835-844
    • Tunick, M.H.1    Onwulata, C.I.2
  • 49
    • 0028990686 scopus 로고
    • Use of nanofiltration for concentration and demineralization in the dairy industry: Model for mass transport
    • Van Der Horst, H.C., Timmer, J.M.K., Robbertsen, T., and Leenders, J. 1995. Use of nanofiltration for concentration and demineralization in the dairy industry: Model for mass transport. J. Membr. Sci. 104:205-218.
    • (1995) J. Membr. Sci. , vol.104 , pp. 205-218
    • Van Der Horst, H.C.1    Timmer, J.M.K.2    Robbertsen, T.3    Leenders, J.4
  • 50
    • 1842640492 scopus 로고    scopus 로고
    • Membrane Filtration Handbook: Practical Hints and Tips
    • 2nd ed., Minnetonka, MN: Osmonics
    • Wagner, J. 2001. Membrane Filtration Handbook: Practical Hints and Tips, 2nd ed., 129 pp. Minnetonka, MN: Osmonics.
    • (2001) , pp. 129
    • Wagner, J.1
  • 51
    • 0036653591 scopus 로고    scopus 로고
    • Whey components: Millenia of evolution create functionalities for mammalian nutrition. What we know and what we may be overlooking
    • Walzem, R.L., Dillard, C.J., and German, J.B. 2002. Whey components: Millenia of evolution create functionalities for mammalian nutrition. What we know and what we may be overlooking. Crit. Rev. Food Sci. Nutr. 42:353-375.
    • (2002) Crit. Rev. Food Sci. Nutr. , vol.42 , pp. 353-375
    • Walzem, R.L.1    Dillard, C.J.2    German, J.B.3
  • 53
    • 85025764835 scopus 로고
    • Lactalbumin as a food ingredient
    • Wingerd, W.H. 1971. Lactalbumin as a food ingredient. J. Dairy Sci. 54:1234-1236.
    • (1971) J. Dairy Sci. , vol.54 , pp. 1234-1236
    • Wingerd, W.H.1
  • 54
    • 0032029073 scopus 로고    scopus 로고
    • Protein separations using membrane filtration: New opportunities for whey fractionation
    • Zydney, A.L. 1998. Protein separations using membrane filtration: New opportunities for whey fractionation. Int. Dairy J. 8:243-250.
    • (1998) Int. Dairy J. , vol.8 , pp. 243-250
    • Zydney, A.L.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.