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39. An Auxiliary Evaporating and Preheating Apparatus for Drying Whey, Milk and other Liquids by the Roller Process

Published online by Cambridge University Press:  01 June 2009

J. Golding  and
E. Rowsell
J. Golding
Affiliation:
The National Institute for Research in Dairying, University of Reading.
E. Rowsell
Affiliation:
The National Institute for Research in Dairying, University of Reading.
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Extract

The development of the factory-cheese industry in this, and other countries, is handicapped by the wastage of the by-product. In Great Britain alone, approximately 20,000,000 gallons of whey are produced annually by cheese factories(i), and most of it is thrown down the drains. When it is considered that whey, which constitutes half the valuable food material of milk, is so wasted, the development of the industry to even its present dimensions is a matter for surprise.

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 3 , Issue 3 , May 1932 , pp. 264 - 271
Copyright
Copyright © Proprietors of Journal of Dairy Research 1932

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References

REFERENCES

(1)Report on the marketing of dairy produce in England and Wales. Part I, Cheese. Min. Agric. Econ. Series, No. 22, 1930, p. 141.Google Scholar
(2)Golding, J. and Stead, J. C. Improvements in or relating to evaporating apparatus. B.P. 248,131, accepted March 4, 1926.Google Scholar
(3)Golding, J. and Deco, Ltd. Improvements in or relating to evaporating apparatus. B.P. 360,038, accepted Nov. 2, 1931.Google Scholar
(4)Goldino, J. and Deco, Ltd Improvements relating to milk products. B.P. 302,439, accepted Dec. 20, 1928.Google Scholar