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Abstract INTRODUCTION The conversion of any food raw material to an end product produces great amounts of waste which can be classified into two types. The first type of waste includes the invaluable parts of the raw material which must be removed using any disposal method available to the technologists. The second type of waste consists of some main constituents of the original raw material, and the disposal of this kind of wastes means loss of these constituents, besides the exhausted time, energy and money. Moreover, using any of the traditional methods to remove these wastes can be a source for environmental pollution that increase the biological oxygen demand (BOD) as a result of the presence of tremendous concentrations of organic substances. Therefore, the scientists as well as che technologists co-operate to utilize these wastes for the production of usef~l by-products. In Egypt, the manufacture of cheese gives a fluid by-product (called whey) which amounts to 1.2 millions tons . Ho~ever,most of ~hey produced from the cheese industry is salted no a plan for the utilization of whey ln Egypt. As yet, there is Disposal of whey -..·hich contains almost half the milk solids (lactose, whey proteins, fat, vitamins and minerals), will create serious pollution problems for the surrounding environment. However, cheese whey can 1 |