Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66...

9
Trends in Whey Fractionation and Utilization, A Global Perspective ABSTRACT Worldwide production of whey appears to be in the order of 85 million metric tons with cheese production increasing at a rate of about 3% per year. Full utiliza- tion of whey even with new technology has not been achieved. Industry has been slow to adopt whey processing schemes even though processes like ultrafiltration have been In commercial use since 1972. Although whey fractions like protein concentrates appear to be more profitably salable than whole dried whey. the lactose permeate creates disposal problems almost equal to the disposal of raw whey . For thc most part little to no new tech- nology for producing new whey pro- ducts has been created in the last 6 to 8 yr. There seems to be considerable evidence that more product formulation . work is needed to move whey fractions into the general market place. The advantage of special functional or nutritive characteristics of protein concentrates could be exploited further. DISCUSSION Whey has been characterized I as the fluid obtained by separating the coagulum from whole milk, cream, or skim milk. Sweet whey results from the manufacture of products that principally use rennet type enzymes at pH about 5.6. Acid whey occurs as the by-product from the manufacture of dairy products where the coagulum is formed by acidification in a pH range of about 5.1 or below. Whey is a dilute Received August 22, 1983. 1 Proceedings of "Whey Research Workshop II", New Ze aland , September 1979 . ROBERT R. ZALL Department of Food Science 147 Riley·Robb Cornell University Ithaca. NY 14853 liquid contammg lactose. proteins. minerals, and traces of fat and contains approximately 6% total solids of which 70% or more is lactose and about .7% whey proteins. Most whey · is made from cheese, but some of it is made from the production of casein . In 1981. worldwide cheese production increased about 3%, which was about the same as that made in the previous year. Cheese made in North America recorded an increase of 6.2% in the US while Canada's Cheddar cheese production decreased slightly. However, other cheese varieties in Canada increased. which overall produced about 1.8 million metric tons, about the same as amounts made in previous years. Cheese output in Western Europe was up about 3. 5% with Denmark registering a 10% rise mostly hom its sale of Feta cheese to Iran. Australia and New Zealand report making less cheese but report that they had a spinoff benefit because inventories were reduced . The 1983 International Dairy Federation (IDF) milk production and processing statistics show the total amount of cheese made in the world approximated 10 million metric tons . Table 1 tabulates the amounts made. From cheese data. we can project a world liquid whey production of about 85 million metric tons (Figure 1). This " ocean" of liquid whey trans· lates into dry whey solids and whey protein amounts in Table 2. It seems reasonable to suggest that what is true in the US whey processing industry mostly projects trends in developed countries elsewhere throughout the world. ZaIl and associates (7) recently reviewed the state of the art for whey protein concentrates for New York State's Energy Research and Development Authority (NYSERDA) and parts of his report appear timely for this conference. Excerpts are included from the NYSERDA report as well as select comments from a paper prepared by Teixeira et al. (4) for the 1982 winter meeting of the American Association of Agricultural Engineers at Chicago. 198 4 J Dairy Sc i 67 : 2621-2629 2621

Transcript of Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66...

Page 1: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

Trends in Whey Fractionation and Utilization, A Global Perspective

ABSTRACT

Worldwide production of whey appears to be in the order of 85 million metric tons with cheese production increasing at a rate of about 3% per year. Full utiliza­tion of whey even with new technology has not been achieved . Industry has been slow to adopt whey processing schemes even though processes like ultrafiltration have been In commercial use since 1972. Although whey fractions like protein concentrates appear to be more profitably salable than whole dried whey. the lactose permeate creates disposal problems almost equal to the disposal of raw whey. For thc most part little to no new tech­nology for producing new whey pro­ducts has been created in the last 6 to 8 yr. There seems to be considerable evidence that more product formulation

. work is needed to move whey fractions into the general market place. The advantage of special functional or nutritive characteristics of protein concentrates could be exploited further.

DISCUSSION

Whey has been characterized I as the fluid obtained by separating the coagulum from whole milk, cream, or skim milk . Sweet whey results from the manufacture of products that principally use rennet type enzymes at pH about 5.6. Acid whey occurs as the by-product from the manufacture of dai ry products where the coagulum is formed by acidification in a pH range of about 5.1 or below . Whey is a dilute

Received August 22, 1983. 1 Proceedings of "Whey Research Workshop II",

New Zealand, September 1979.

ROBERT R. ZALL Department of Food Science

147 Riley·Robb Cornell University Ithaca. NY 14853

liquid contammg lactose. proteins. minerals, and traces of fat and contains approximately 6% total solids of which 70% or more is lactose and about .7% whey proteins. Most whey ·is made from cheese, but some of it is made from the production of casein .

In 1981. worldwide cheese production increased about 3%, which was about the same as that made in the previous year. Cheese made in North America recorded an increase of 6.2% in the US while Canada's Cheddar cheese production decreased slightly. However, other cheese varieties in Canada increased. which overall produced about 1.8 million metric tons, about the same as amounts made in previous years. Cheese output in Western Europe was up about 3.5% with Denmark registering a 10% rise mostly hom its sale of Feta cheese to Iran.

Australia and New Zealand report making less cheese but report that they had a spinoff benefit because inventories were reduced .

The 1983 International Dairy Federation (IDF) milk production and processing statistics show the total amount of cheese made in the world approximated 10 million metric tons. Table 1 tabulates the amounts made. From cheese data. we can project a world liquid whey production of about 85 million metric tons (Figure 1). This " ocean" of liquid whey trans· lates into dry whey solids and whey protein amounts in Table 2.

It seems reasonable to suggest that what is true in the US whey processing industry mostly projects trends in developed countries elsewhere throughout the world. ZaIl and associates (7) recently reviewed the state of the art for whey protein concentrates for New York State's Energy Research and Development Authority (NYSERDA) and parts of his report appear timely for this conference. Excerpts are included from the NYSERDA report as well as select comments from a paper prepared by Teixeira et al. (4) for the 1982 winter meeting of the American Association of Agricultural Engineers at Chicago.

1984 J Dairy Sc i 67 :2621-2629 2621

Page 2: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

2622 ZALL

TABLE 1. Global look at cheese production.

In 1,000 Metric Tons

Country 1980 1981

EEC' 3,451 3,569 Other WeHern Europe' 522 538 Canada 177 174 USA 1,800 1,907 Australia 149 134 Japan 66 67 New Zealand 99 89 Czechoslovakia 109 110 Hungary 38 42 Poland 297 294 USSR 678 685 Other countries 2,454 2,499

Total world 9,841 10,109

'Includes Belgium, Denmark, France, Germany, Irish Republic, Italy, Luxenbourg. Netherlands. United Kingdom.

'Includes Austria, Finland , Norway. Spain , Sweden . Switzerland ..

Although whey uJtrafiltration has been in commercial use in the US since 1972, . the industry has been slow to' adopt it, and its use today accounts for only 8% of the total whey solids processed annually. This is because the primary use of ultrafiltration was ·to produce a whey protein concentrate . (WPC) that could be sold much more profitably than whole dry whey. However, the process generated a lactose permeate by-product stream that created a waste disposal problem equal in magnitude to the disposal of whole raw whey that was prohibited by environmental regulations.

In the past few · years, however, energy­minded· business groups and government agencies have identified this lactose permeate stream as a potential fermentation feed stock in the manufacture of fuel alcohol for gasohol in the dairy regions of the Midwest and Northeast. As a result, considerable int;!rest has developed in encouraging whey processors tb convert their operations from whole dry whey to WPC from ultrafiltration. This would make lactose per­meate available to potential alcohol producers who proposed to build fermentation plants cen trally located among existing whey pro­cessing plants. In evaluating the feasibility of such ventures, however, whey processors needed to know among other things if there

journal of Dairy Science Vol. 67. No . 11 . 1984

was sufficient market potential to absorb the quantities of WPC that would be produced and if there were other commercial applications for lactose permeate that should be considered as alternatives to alcohol production.

Much of the information was based on production and utilization statistics reported by the US Department of Agriculture (6), the Whey Products Institute (5), and the American Dry Milk Institute (1) . There are no reported data available on whey protein concentrates per se. Both the USDA and the Whey Products Institute will begin tracking production and utilization of WPC after 1982. Estimation of current WPC production and utilization were based on information obtained from discussions with whey processors, equipment supplier. WPC users, and distributors and resellers of wpc. These discussions also provided information on current and projected utilization· of lactose permeate from the ultrafiltration process.

Current InduSlry Situation

Domestic utilization trends for whey solids, lactose, and nonfat drymilk (NFDM) .over the past 5 yr are in Figure 2. These trends show how the use of whey solids as a commodity food has increased steadily in direct replacement of NFDM by the US food processing industry. Although commercial utilization of NFDM has fallen dramatically, production remains about .5 million metric tons annually in response to

Canada

Figure 1. Liquid whey production on a world basis estimated at 84.8 million metric tons.

Page 3: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

SYMPOSIUM, PRODUCTION AND UTILIZATION OF WHEY AND WHEY COMPOt\:ENTS 2623

TABLE 2. Amounts of whey protein< and total whey solids available for use throughout the world in thousand metric tons.

1981

Country Whey solids Whey proteins

EEC' 2,141 214 Other Western Europe' 322 32 Canada 104 10 USA 1,144 114 Australia 80 8 Japan 40 4 New Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150

Total world 6,065 607

I Whey solids calculated using 10 kg whcy/kg of cheesc made X 6% total solids. Whey proteins calculated at 1010 whcy/lb of chee,c X .6% whey proteins.

sustainmg government price support programs with the result that government purchases now account for more than half of all the NFDM produced. In contrast, lactose utilization has grown slowly reflecting the limited market that is characteristic of the US lacrose situation.

Figure 3 provides an overview of the US whey processing industry showing a breakdown of whey solids utilization by major process operations. Despite significant gains in the amount of whcy being processed, more than 40% of current whey production still is dis­posed of as raw whey. Much of this represents the production of small plants where the cost of purchasing and operating processing equip­ment as well as the subsequent transportation and handling costs clearly exceeds the value of any whey product that might b.e produced. In small plants, the. lowest-cost expedient remains some form of disposal, be it manicipal treatment, spreading raw whey on local farmlands for its nutrient value, or feeding [0 local livestock.

The remaining whey, roughly 56% of total production, enters the whey processing industry and is processed into some form of whey product for subsequent commercial utilization. By far the single largest use of whey solids (75% of rotal whey solids utilized) is in the form of whole dry whey. This is whole whey that has been condensed by evaporation and spray dried to a powder or used directly in wet blends with

other liquid ingredients that subsequently are condensed and spray-dried . These whole dry whey and powdered whey products are marketed as commodity ingredients for a variety of food and animal feed applications. Table 3 shows

BOO

/ NONFAT DRY MILK

100

II) a z

600 ::l 0 Q.

... 0

II)

z :100 WHEY SOLIDS 0 :J ..J

~ 400

-:r /LACTOSE

7:1 76 17 78 79 80

'tEARS FROM 1975 10 1980

Figure 2. Trends in domestic utilization of nonfat dry milk, whcy solids, and lactose from 1975 to 1980.

Journal of Dairy Science Vol. 67, No. 11,1984

Page 4: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

2624 ZALL

TOTAL WHEY FRl»I ALL

CHEESE PLANTS

UNlITlLlZED 2,400 DISPOSED AS WASTE

1,066

COIflfACIALLY PROCESSED

1,338

I 1,016 129 /181 /110

CONDENSED CLASSICAL III TRAflURAT 1011 DEl!INERAlIZED LACTOSE

AND DRY FOR SPECIAL PRODUC TI 011 FOR \/HOLE \/HEY APPLI CATIONS VPC

I I I 70S 311 90 93 3D 110

HUIIAII AHIIW. LACTOSE DELAt LACTOS[ (ANIIW. VPC FOOD FEED (EDIBLE) FEED) PERII£Al[

Figure 3. Total US whey solids production 0,000 metric tons).

dry whey production in the USA for the last 20 yr. Figure 4 shows a graph of the almost static state of dry whey production covering the last several years.

At the other end of the spectrum, a small percentage of utilized whey (2%) is de­mineralized by ion exchange or electrodialysis prior to spray drying to produce dry demineral­ized whey for specialized uses. These include

TABLE 3. Dry whey production in the US (in metric tons).

Year Year

(+) (+)

1960 125.6 1972 345.6 1961 12-3 .1 1973 350.3 1962 129.2 1974 386.1 1963 143.7 1975 270.1 1964 168.7 1976 300.1 1965 183.4 1977 284.8 1966 213.3 1978 322.5 1967 223.5 1979 332.0 1968 224.6 1980 312.9 1969 234.2 1981 351.9 1970 281.7 1982 354.2 1971 308.1

Journal of Dairy Science Vol. 67, No. 11. 1984

whey protein-based infant formulas and other medical and nutritional products that require lactose and the special nutritional quality of the lactalbumin and lactoglObulin that make up whey protein but cannot tolerate the high mineral content in whole whey solids.

The remaining 23% of utilized whey solids is divided between two distinctly different process operations, each of which results

800

700

600

'" ~ x 500

V) 400 Q

z: ~ 0 300 "-

200

1977 1978 1979 1980 1981 1982 YEARS

DRY WHEY PRODUCTION IN THE UNITED STATES

Figure 4. Dry whey production in the United States.

Page 5: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

., ' ..... ' •.. ,.

SYMPOS!U!\1 , PitODUC710N AND U:-:L1ZAT:ON OF WIlEY ';.';D WHEY COMPONENTS 2625

in the production of lactose with important economic differences. The major portion of these whey solids (14%) is used for produc­tion of refined lactose by use of the classical lactose manufacturing process developed by the infant formula industry. Refined lactose is produced as the primary end product by chemically precipitating proteins and minerals to insoluble sediments that can be separated mechanically from the pure lactose serum. This lactose serum then is crystallized, refined, and air dried to produce either pharmaceutical or edible grade lactose. The protein-mineral precipitate, known as delac or delactosed whey, is dried and sold as a by-product for animal feed. It has limited application as a food ingredient bec<l.use of the high mineral salt content and the nonfunctional (insoluble) property · of the · fully .denatured whey protein.

The remaining 9% of the total whey solids are processed by ultrafiltration . By this process . a · highly functionalWPC is produced as the primary end product fof a wide variety of food ingredient applications · as a substitu te for NFDM and other protein ingredients. A lactose permeate stream, rich in dissolved lactose, is produced as a by~product of ultrafiltration and serves as an economical source for the pro­duction of refined lactose, or it can be condensed and sold for use as an animal feed supplement . or fermentation substrate when lactose pro- :

duction is not economically attractive . Because of the higher value of whey products produced through ultrafiltration, essentially all new lactose production capacity brought on-stream in the US since 1978 is part of the by-product utilization of lactose permeate from ultra­filtration operations to produce whey protein concentrates.

The Whey Products Institute (6) provided the most recent breakdown of whey use and whey solids. Data in Tables 4 and 5 follow the format used in the Whey Workshop II report in New Zealand and show current USA production amounts.

Manufacture of Whey Protein Concentrate

For the most part, little to no new tech­nological changes for making WPC have appeared on the scene in the last 6 to 8 yr. There are still five processes for producing WPC that have been available to the industry for years as reported by Grindstaff (3), heat coagulation, gel filtration, electrodialysis, polyphosphate precipitation, and gel filtration and ultra­filtration. In addition, Delaney (2) now reports that ion exchange is also . available. These processes can be used singly or in sequence to remove low molecular weight materials from whey proteins.

Considerable evidence suggests that more product formulation work is needed to move

TABLE 4. Estimated US fluid whey and whey solids production by type and resulting quantity of whey solids "further processed", 1,000 metric tons.

1978 1979 . '1980 1981 1982

Sweet·type whey Cheese production I 1,596 1,685 1,807 1,919 2,010 Calculated fluid whey' 14,367 15,163 16,261 17,269 18,090 Calculated whey solids' 934 986 1,057 1,123 1,176

Acid·type \vhey Cottage cheese production I 312 301 302 293 281 Calculated fluid whey' 1,872 1,807 1,815 1,761 1,687 Calculated whey solids' 122 118 118 114 110

Total Whey Production 16,240 16,970 18,076 19,030 19,777 Total Equivalent Whey Solids

(Sweet·type + acid·type) 1,055 1,103 1,175 1,237 1,286

I Crop Reporting Board, SRS, USDA - Da 2-1.

'Whey production : approx. 9 kg/kg cheese produced (except cottage; approx. 6 kg/kg cottage cheese pro­duced.

, Average total solids content of whey: 6.5%.

Journal of Dairy Science Vol. 67, No. 11,1984

. . '

.,. ;, . , ."'-,,; ,:. " ~ I , , •

..

. : ' : ,," ' \. . ~.- .: ',. ,; .

Page 6: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

2626 ZALL

TABLE 5. Estimated US whey production report, 1,000 metric tons.

1978 1979 1980 1981 1 1982'

Whey solids manufacture-A. Condensed Whey Solids 65 45 39 42 54 B. Dry Whey

1. Human Food 234 240 242 . 271 277 2. Animal Feed 89 92 71 81 80

C. Modified Whey 1. Partially Delactosed . 75 62 72 63 56 2. Partially Demineralized 14 14 14 14 14 3. Partially Delactose/deminoralized 4 5 2 32

D. Whey Solids in Wet Blends 44 47 65 73 63 E. Utilized for Lactose 3 83 79 102 113 104

Total whey solids manufacture A+B+C+D+E 608 584 607 658 680

I Revised; pending further revision .

1 Pending further revision.

3 Approximately 1.6 kg whey solids utilized/kg lactose produced .

WPC into the general marketplace. Neither consumers nor food processors seem to have a choice of recipes on how best to use wpc. For the most part, vendors are not pushing ideas that suggest where or how WPC could be utilized, and most researchers in colleges and universities avoid cookbook projects. Industry researchers, similarly, are not providing advice on how best to utilize WPC ingredients.

A total of 114 articles appeared in scientific journals or magazines during 1970 to 1981 according to a computer search technique. The key term used in the computer search for the articles was "whey protein concentrates". Only one article described product development work.- Papers were divided mostly as follows: 35 dealt with product functionality, 20 with composition, 28 with WPC preparation, 2 with protein modification, 5 general reviews, and 15 with nonrecipe type applications. The computer search focused on publications originating from primary sources that might appear in 1,200 journals from 20 countries, patents generated in 50 countries, and books published in all lan­guages. The search did not examine proceedings from conferences, as these publications rarely contain original research work. It is probably true, however, that the information contained In some proceedings can be useful to special groups.

Journal of Dairy Science VoL.6 7, No. II, 1984

Marketing Conditions

Marketing WPC IS not too dissimilar from the situation faced by the dairy industry with NFDM solids NFDMS in the late 1940's when most people were unfamiliar with use of the powder. For the most part, the Borden Co. probably deserves major credit for putting NFDMS (trade name Starlac) into the kitchens of America where, during the mid-1950's, it soon became a food staple .

Of the nearly 900 million metric tons of dairy protein ingredients being used annually in the US (Table 6), whey solids (other than WPC) account for more than half of these ingredients and NFDM approximately one-third. The use of whey protein as a food ingredient is not new. Replacement of NFDM by whey solids has increased steadily over the years (Figure 2). In spite of this trend, utilization of whole dry whey continues to be limited by its lactose and mineral content. These are both reduced in WPC to the levels found in nonfat dry milk. Thus, WPC can be seen as taking over where whole dry whey leaves off and competes within the existing markets for nonfat dry milk, casein, and egg albumin.

The market for these three protein in­gredients is still large. On a protein equivalent basis, current WPC production represents less than 3% of the total protein in these markets,

t

Page 7: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

SYMPOSIUM : PRODUCTION AND UTILIZATION OF WHEY AND WHEY COMPONENTS 2627

TABLE 6. Estimated 1981 domestic usage of principal dairy proteins. '

1,000 Merrie tons solids (protein)

Ingredie!lt Protein content Human food Animal feed Total

Nonfat dry milk 34% 264 (91) 32 (11) 296 (102) Casein 90% 36 (33) 14 (12) 50 (45) Egg albumin, dried 80% 14 (11 ) 14 (11) Whey, except WPC 12% 327 (39) 166 (20) 493 (59) WPC 34% 9 (3) 5 (1) 14 (4)

Total solids (Protein) 650 (177) 217 (44) 867 (221 )

I Source: USDA, American Dry Milk Institute , Whey Products Institute, Arthur D. Little estimates.

and more than a twofold production increase that can be expected over the next few years still will represent less than 7% of the protein in this market (Figure 5).

Estimated Market Potential for Whey Protein Concentrate

A breakdown of the current NFDM market by major end use category is in Table 7 along with the estimated current utilization of WPC in each category. The table also shows the Arthur D . LittJe 2 estimates of the percent of the NFDM market that could be replaced by WPC and the associated annual volume in each category.

Replacement potential would not be . the same in all categories. In dairy products, for example, WPC could not be expected to replace NFDM that is used to make cheese. This application relies on the casein component in milk protein to form curd . Also, in ice cream, regu la tions limit the use of whey to 25% of nonfat milk solids . Taking account of these limitations and with the assumption that WPC could replace only 50% of N FDM in all other dairy product applications, an average re­placement potential of 30% was estimated for the dairy products category.

In infant formulas, there is strong interest to switch from milk protein to whey protein , but this is not expected to be a market for WPC. Because of the high lactose content and specific

2 Little was commissioned by Zall et al. to provide a market study for a New York State ERDA report dealing with WPC.

mineral profile required in infant formulas, this industry would make use of whole demineralized whey (processed by ion exchange or electro­dialysis) rather than Wpc.

Because of the unique functi onal properties of WPC, there may be significant market opportunities in new product applications for WPC that fall outside of existing protein

z c n 88 z

~

~l ~-

~i 0:_

"'-z_ a~

)00

lOO

100

WP( Projected

WPC at L. Present --+

WP( OthHS

} [99 Albumin

Casein

Nonf,H Ory Hi H:

Figure 5. Current and projected supply of whey protein concentrate compared to current domestic consumption of competitive proteins on · a 100% protein basis.

Journal of Dairy Science Vol. 67, No. 11,1984

Page 8: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

2628 ZALL

TABLE 7. Current and potential market for whey protein (WPC) (34% protein) as nonfat dry milk (NFDM) replacer.' 0,000 metric tons annually}

WPC Potential

Current Current Replacement Annual Product use category NFDM WPC potential volume

(%)

Dairy 90.7 2.7 30 27.2 Home use 61.2 10 6.4 Infant formulas 31.8 Bakery 29.5 2.3 60 17.7 Dry mixes 22.7 .5 50 11.3 Confectionery 7.7 50 3.6 Processed meat 7 .3 25 1.8 Other foods (blends) 13.6 1.4 50 6.8 Animal feed (calf milk replacer) 50 15.9

Totals 296.3 11.4 90.7

1 Source: American Dry Milk Institute, Arthur D. Little estimates.

1 Most likely substitution in infant formulas will be demineralized whey rather than WPC.

markets . For example, the solubility of WPC at low pH allows it to function in acid foods and beverages where NFDM and casein cannot. This opens the door to the use of WPC as a Source of protein in such products as fruit jams, jellies, and preserves, fruit juices, carbonated beverages, and other soft drinks. These are products with high per capita consumption that normally contribute little or no protein to the diet. Considering beverages alone, if fortified drinks were to penetrate · just 1 % of the fruit juice and soft drink market, they would make use of

nearly 4 thousand metric tons of WPC per year, as in Table 8.

Table 9 summarizes the combined market potential for WPC, both as a replacer for competing ingredients in eXIsting protein markets and as a highly functional ingredient in potentially new protein markets (limited to just fortified beverages as one example). This combined market potential is estimated at more than 136 million kg, with the use of WPC as a NFDM replacer alone accounting for two-thirds of this potential market.

TABLE 8. New product market potential for whey protein (WPC) in "fortified" 50ft drinks and fruit juices penetrating just 1 % of market. 1

Drink category

Soft drinks

Powdered drink mixes

Fruit juices

Totals

Annual consumption (millions of gallons)

8,750

1,375

1,500

11,625

'Source: Beverage Industry 1982 Annual Guide .

1% of Market

87

14

15

116

WPC Potential ' (millions of pounds)

65

11

11

87

1 Assumes "fortified drink would contain 3% protein requiring .25 lb. protein per gallon or .75 lb. whey protein concentrate (WPC) (at 34% protein) per gallon of beverage consumed.

Journal of Dairy Science Vol. 67, No. II, 1984

Page 9: Trends in Whey Fractionation and Utilization, A Global ...1984.pdfNew Zealand 53 5 Czechoslovakia 66 6.6 Hungary 25 2.5 Poland 176 17.6 USSR 411 41 Other countries 1,499 150 Total

SYMPOSIUM: PRODUCTION AND UTILIZATION OF WHEY AND WHEY COMPONENTS 2629

TABLE 9. Total market potential for whey protein concentrate (WPC).

Product application

As replacer for nonfat dry milk

As replacer for casein and egg albumin

As protein source in fortified beverages

Total

WPC Potential (millions of pounds)

200

21

87

308"

"Total US production of WPC estimated at 30 million pounds in 1981 and is projected to reach 50 to 75 million pounds by 1985 .

Summary

Total available worldwide production of whey appears to be in the order of 85 million metric tons. To exploit the full market poten­tial of whey and whey components , the dairy industry with the help of research institutes and universities needs to find new uses for more of these ingredients . Whey fractions, like WPC, need to be moved into commerce where some of the material's special functional or nutritive characteristics would be preferred. In the long run , we cannot expect to market whey products at the expense of other dairy commodites like NFDM.

REFERENCES

1 American Dry Milk Institute . 1981. Census of dry

milk distribution and production trends for 1980. 2 Delaney . R.A.M. 1976. Composition, properties

and uses of WPC. J. Soc. Dairy Techno!. 29(2):91. Grindstaff, D. A . 1974. Processing of modified wheys. Presented Whey Prod. Conf. , Chicago, IL.

4 Teixeira, A. A. , D. E. Johnson , and R. R. ZalJ. 1982. Outlook for ultrafiltration in the U.S. whey processing industry. Presented at the 1982 Winter Mtg. Am. Soc. Agric . Eng. , Chicago, IL. December 14, 1982.

5 US Department of Agriculture. 1982. Cumulative production of whey and modified whey products for 1981. USDA Economics and Statistics Service. Available through Whey Prod. Inst.

6 Whey Products Institute. 1981. A survey of utiliza­tion and production trends in whey products for 1980. Bull. 25.

7 Zall, R. R., and A. D. Little, Inc. 1982. Whey protein concentrate market enhancement. Final Rep. #82-29, September 1982. Prepared for the New York State Energy Research and Development Authority .

Journal of Dairy Science Vol. 67, No. 11. 1984