168 S. Bolwig et al.
solving the waste problem connected to acid whey rather than finding a truly
valuable output for the resource stream. The authors do, however, observe
that acid whey contains valuable nutrients suitable for human diets.
Whey beverages
A whey beverage refers to a drink where whey is the main component in
liquid form. There are several examples of both soft drinks and alcoholic beverages containing casein whey. Acid whey derived from Greek yoghurt and
similar products is not suitable for whey beverages due in part to a too high
mineral content. The Swiss brand Rivella is the only one with a reasonable
market share and lasting success. Interestingly, Rivella does not advertise the
use of acid casein whey in their products, and studies have shown that several
international marketing attempts to promote whey beverages have failed
(Jelen, 2011). The most typical beverage combination of casein whey is with
citrus fruit juices due to the high content of lactic acid. The literature also
contains examples of alcoholic beverages such as beer, wine and champagne,
which are produced with acid whey. The start- up Alchowhey, created by
scientists at the Technical University of Denmark, has developed a DIY patented bacteria solution that converts lactose into ethanol suitable for spirits.
The technology is applicable at both large and small scale, which makes it relevant for small dairies which struggle to valorise their surplus whey onsite.
Although whey beverages have had very little commercial success due to
processing challenges and the unusual flavour of raw whey, a more refined
technology and an increasing awareness of the nutritional benefits of whey proteins may encourage the further development of whey beverages ( Jelen, 2011).
Nutritional products
Acid whey contains several nutritional components that can be isolated.
Research projects have been conducted to isolate valuable compounds, such
as lactose, proteins and vitamin B 12 , while several articles deal with the isolation of substances such as β-lactoglobulin and α-lactalbumin. The latter two
are valuable proteins, which are present in significantly smaller concentrations
in acid whey in comparison to sweet whey (interview with AFI). Such single
components can be used as food additives as well as for medical purposes,
where earnings can be even greater. However, most of these processes require
complex technologies, which many dairies are reluctant to include in their
production lines, and few articles contain references to the commercial
recovery of single compounds and substances from acid whey. This can be
due to two reasons. First, this process requires new investments and a
re organisation of production, which is unlikely to be supported by dairy
managers. Second, the isolation of useful components will result in even less
valuable residual material, which will be less suitable for animal feed and
require further processing. Casein whey is commonly used in medical
solving the waste problem connected to acid whey rather than finding a truly
valuable output for the resource stream. The authors do, however, observe
that acid whey contains valuable nutrients suitable for human diets.
Whey beverages
A whey beverage refers to a drink where whey is the main component in
liquid form. There are several examples of both soft drinks and alcoholic beverages containing casein whey. Acid whey derived from Greek yoghurt and
similar products is not suitable for whey beverages due in part to a too high
mineral content. The Swiss brand Rivella is the only one with a reasonable
market share and lasting success. Interestingly, Rivella does not advertise the
use of acid casein whey in their products, and studies have shown that several
international marketing attempts to promote whey beverages have failed
(Jelen, 2011). The most typical beverage combination of casein whey is with
citrus fruit juices due to the high content of lactic acid. The literature also
contains examples of alcoholic beverages such as beer, wine and champagne,
which are produced with acid whey. The start- up Alchowhey, created by
scientists at the Technical University of Denmark, has developed a DIY patented bacteria solution that converts lactose into ethanol suitable for spirits.
The technology is applicable at both large and small scale, which makes it relevant for small dairies which struggle to valorise their surplus whey onsite.
Although whey beverages have had very little commercial success due to
processing challenges and the unusual flavour of raw whey, a more refined
technology and an increasing awareness of the nutritional benefits of whey proteins may encourage the further development of whey beverages ( Jelen, 2011).
Nutritional products
Acid whey contains several nutritional components that can be isolated.
Research projects have been conducted to isolate valuable compounds, such
as lactose, proteins and vitamin B 12 , while several articles deal with the isolation of substances such as β-lactoglobulin and α-lactalbumin. The latter two
are valuable proteins, which are present in significantly smaller concentrations
in acid whey in comparison to sweet whey (interview with AFI). Such single
components can be used as food additives as well as for medical purposes,
where earnings can be even greater. However, most of these processes require
complex technologies, which many dairies are reluctant to include in their
production lines, and few articles contain references to the commercial
recovery of single compounds and substances from acid whey. This can be
due to two reasons. First, this process requires new investments and a
re organisation of production, which is unlikely to be supported by dairy
managers. Second, the isolation of useful components will result in even less
valuable residual material, which will be less suitable for animal feed and
require further processing. Casein whey is commonly used in medical