الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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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
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