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board.dk/danish- dairies.
Danish Dairy Board. (2018b). History of the Danish dairy industry. Retrieved from
https://danishdairyboard.dk/history.
de Wit, J. N. (2001). Lecturer’s Handbook on whey and whey products. Brussels: European
Whey Products Association.
Divya, N., & Rao, K. J. (2010). Studies on utilization of Indian cottage cheese whey
in wheat bread manufacture. Journal of Food Processing and Preservation, 34, 975–992.
doi:10.1111/j.1745-4549.2009.00432.x.
Erickson, B. E. (2017a). Acid whey: Is the waste product an untapped goldmine?
Retrieved from https://cen.acs.org/articles/95/i6/Acid- whey-waste- productuntapped.html.
Erickson, B. E. (2017b). How many chemicals are in use today? Chemical Engineering
News, 95(9), 23– 24.
European Commission. (2017). EU and Norway conclude negotiations to enhance
trade of agricultural products. Retrieved from https://ec.europa.eu/info/news/euand-norway- conclude-negotiations- enhance-trade- agricultural-products- 2017apr- 07_en.
European Commission. (2018). Agri- food trade statistical factsheet: European Union
– Norway. Retrieved from https://ec.europa.eu/agriculture/sites/agriculture/files/
trade- analysis/statistics/outside- eu/countries/agrifood- norway_en.pdf.
Gami, S. K., Godwin, G. S., Czymmek, K. J., Ganoe, K. H. & Ketterings, Q. M.
(2016). Acid whey pH and nutrient content. Cornell Agronomy Factsheet #96. Ithaca,
NY: Cornell University Press. Accessed 10 September 2017. Retrieved from
http://nmsp.cals.cornell.edu/publi cations/factsheets/factsheet96.pdf.
Gereffi, G., Humphrey, J. & Sturgeon, T. (2005). The governance of global value
chains. Review of International Political Economy, 12(1), 78–104. doi:10.1080/096
92290500049805.
Gibbon, P., Bair, J., & Ponte, S. (2008). Governing global value chains: An introduction. Economy Society, 37(3), 315–338. doi:10.1080/03085140802172656.
Guimarães, P. M. R., Teixeira, J. A. & Domingues, L. (2010). Fermentation of
lactose to bio- ethanol by yeasts as part of integrated solutions for the valorisation of
cheese whey. Biotechnology Advances, 28, 375–384. doi:10.1016/j.biotechadv.2010.
02.002.
Hansen, E.-K. K. (2018). [Arla Foods Ingredients. Personal communication dated
02.11.2018].
Jelen, P. (2011). Whey processing: Utilization and products. Encyclopedia of Dairy Sciences: Second Edition, 731–737. doi:10.1016/B978-0-12-374407-4.00495-7.
Kjer, U. (2013). Valle i høj kurs. Retrieved from https://mejeri.lf.dk/tema/temaer/
2013/populaer- ingrediens/valle- i-hoej- kurs#.W- V0tdVKguV.
Lange, L., & Lindedam, J. (2016). The fundamentals of bioeconomy: The biobased society.
Retrieved from http://orbit.dtu.dk/files/140638164/Lange_L_Lindedam_J_2016_
The_Fundamentals_Of_Bioeconomy_The_Biobased_Society.pdf.
NutritionInsight. (2018). ‘Big protein, small bottle’: Arla Foods Ingredients to introduce whey shot concept. Retrieved from www.nutritioninsight.com/news/bigprotein-small- bottle-arla- foods-ingredients- to-introduce- whey-shot- concept.html.
Panesar, P. S., Kennedy, J. F., Gandhi, D. N. & Bunko, K. (2007). Bioutilisation of
whey for lactic acid production. Food Chemistry, 105(1), 1–14. doi:10.1016/j.food
chem.2007.03.035.
Danish Dairy Board. (2018a). Dairy companies. Retrieved from https://danishdairy
board.dk/danish- dairies.
Danish Dairy Board. (2018b). History of the Danish dairy industry. Retrieved from
https://danishdairyboard.dk/history.
de Wit, J. N. (2001). Lecturer’s Handbook on whey and whey products. Brussels: European
Whey Products Association.
Divya, N., & Rao, K. J. (2010). Studies on utilization of Indian cottage cheese whey
in wheat bread manufacture. Journal of Food Processing and Preservation, 34, 975–992.
doi:10.1111/j.1745-4549.2009.00432.x.
Erickson, B. E. (2017a). Acid whey: Is the waste product an untapped goldmine?
Retrieved from https://cen.acs.org/articles/95/i6/Acid- whey-waste- productuntapped.html.
Erickson, B. E. (2017b). How many chemicals are in use today? Chemical Engineering
News, 95(9), 23– 24.
European Commission. (2017). EU and Norway conclude negotiations to enhance
trade of agricultural products. Retrieved from https://ec.europa.eu/info/news/euand-norway- conclude-negotiations- enhance-trade- agricultural-products- 2017apr- 07_en.
European Commission. (2018). Agri- food trade statistical factsheet: European Union
– Norway. Retrieved from https://ec.europa.eu/agriculture/sites/agriculture/files/
trade- analysis/statistics/outside- eu/countries/agrifood- norway_en.pdf.
Gami, S. K., Godwin, G. S., Czymmek, K. J., Ganoe, K. H. & Ketterings, Q. M.
(2016). Acid whey pH and nutrient content. Cornell Agronomy Factsheet #96. Ithaca,
NY: Cornell University Press. Accessed 10 September 2017. Retrieved from
http://nmsp.cals.cornell.edu/publi cations/factsheets/factsheet96.pdf.
Gereffi, G., Humphrey, J. & Sturgeon, T. (2005). The governance of global value
chains. Review of International Political Economy, 12(1), 78–104. doi:10.1080/096
92290500049805.
Gibbon, P., Bair, J., & Ponte, S. (2008). Governing global value chains: An introduction. Economy Society, 37(3), 315–338. doi:10.1080/03085140802172656.
Guimarães, P. M. R., Teixeira, J. A. & Domingues, L. (2010). Fermentation of
lactose to bio- ethanol by yeasts as part of integrated solutions for the valorisation of
cheese whey. Biotechnology Advances, 28, 375–384. doi:10.1016/j.biotechadv.2010.
02.002.
Hansen, E.-K. K. (2018). [Arla Foods Ingredients. Personal communication dated
02.11.2018].
Jelen, P. (2011). Whey processing: Utilization and products. Encyclopedia of Dairy Sciences: Second Edition, 731–737. doi:10.1016/B978-0-12-374407-4.00495-7.
Kjer, U. (2013). Valle i høj kurs. Retrieved from https://mejeri.lf.dk/tema/temaer/
2013/populaer- ingrediens/valle- i-hoej- kurs#.W- V0tdVKguV.
Lange, L., & Lindedam, J. (2016). The fundamentals of bioeconomy: The biobased society.
Retrieved from http://orbit.dtu.dk/files/140638164/Lange_L_Lindedam_J_2016_
The_Fundamentals_Of_Bioeconomy_The_Biobased_Society.pdf.
NutritionInsight. (2018). ‘Big protein, small bottle’: Arla Foods Ingredients to introduce whey shot concept. Retrieved from www.nutritioninsight.com/news/bigprotein-small- bottle-arla- foods-ingredients- to-introduce- whey-shot- concept.html.
Panesar, P. S., Kennedy, J. F., Gandhi, D. N. & Bunko, K. (2007). Bioutilisation of
whey for lactic acid production. Food Chemistry, 105(1), 1–14. doi:10.1016/j.food
chem.2007.03.035.