What was once considered a nuisance by-product in the dairy industry has the potential to become one of the world's best sources of high-quality protein, an Australian research scientist has predicted.
Whey, a by-product from cheese and casein production which is difficult to dispose of, was proving to be a better source of edible protein than eggs, meat and soya, according to Dr Geoff Smithers, of the Commonwealth Scientific and Industrial Research Organisation in Victoria.
While the by-product had been used in some countries for several centuries, the anti-cancer role of whey proteins and their positive influence on the immune system and digestion suggested they had "great potential" as new foodstuffs.
It was important, however, to substantiate the health effects, develop products containing whey and get regulatory approval for them, he said. Trials incorporating them into pasta, ice-cream, chocolate, milk and onion dip were already successful. These demonstrated that generating whey-rich foods with a high level of consumer acceptability "should not pose any great difficulty".
