—Lancaster Farming, Saturday, August 4,1979
20
DRINC squeezing to cut waste from whey
WASHINGTON, D.C. - Dairy Research Inc. (DRINC)
wants the federal government to support research aimed
at finding more uses for whey. Possible and realistic
areas for further development and exploration include
such areas as gasohol, insulation, and feed. W. Jasper
Reaves, vice president of product research for DRINC,
submitted the organization’s points before the House
Agriculture Dairy and Poultry Subcommittee recently to
help m the push for federal funding.
The DRINC testimony was made in support of an April
24, 1979 resolution by Congressman Alvin J. Baldus, (D.,
Wis.) that; “(1) it is the sense of the House of
Representatives that the Secretary of Agriculture should
assess the whey situation and advise the Committee on
Agriculture of the House of Representastives of this
findings; and (2) that the Department of Agriculture
increase research programs to utilize whey more ef
ficiently for the mutual benefit of both producers and
consumers.”
DRINC is the product and process research and
development arm of the Umted Dairy Industry
Association, headquartered at Rosemont, HI. Their
operations include the advertising and marketing ac
tivities of the American Dairy Association and the
nutrition research and nutrition education programs of
the National Dairy Council.
Reaves pointed out that whey has been DRINC’s
number one product priority since 1976. The organization
has supported 20 whey research projects over the past 10
years and is currently supporting seven. All involve the
processing and utilization of whey. The projects cover a
broad range of subjects, such as the total use of whey
constituents as a feed supplement, the use of whey m
brewing and polyurethane insulation, and as a source for
the production of ethyl alcohol, which is used in the
blending of gasohol.
Details of the DRINC presentation follow:
It is common in whey processing that during
evaporation an unexplained thickening or gel formation
occurs. This makes processing difficult and can impair
the quality of the final product. DRINC is investigating
the factors responsible for the variations in viscosity and
to determine methods to correct the thickening effect.
This project is being conducted at a land grant University
in cooperation with private industry.
DRINC supports the development of concentratmg
equipment for use by small cheese manufacturers. The
objective of this project is to improve the efficiency of
transporting the product to a central processing
operation. Since 94 per cent of raw whey is water, just
increasing the solids content from the original six per cent
to 25 per cent will reduce 100 pounds of raw whey to 24
pounds.
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Many older cheese installations do not have the
necessary equipment and refrigeration to mamtin grade
A or human-grade whey. That means that the best which
can be expected of these plants is to produce a high-grade
animal feed, usually in a dry form which requires a dif
ficult and energy-intensive dehydration process. DRINC
research efforts to develop a concentrated liquid feed
supplement which upgrades the protein value of whey
have shown that this product can be made economically,
sold at a profit and have a feed cost advantage over
soybean meal. The first plant is currently under con
struction and production is anticipated by the first quarter
of next year.
Because today’s consumers are better educated in
selecting foods on the basis of their total value, it is im
portant to a food processor to be aware of how dairy-based
ingredients can be used to improve their flavor, enhance
then’ nutritional value and add a certain degree of
naturalness. For these reasons many new food uses have
been developed over the years utilizing dairy ingredients,
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