Role and importance of the awareness for whey in dairy sector at an international level

M. Yılmaz1*, H. Celik2, A.D. Karaman3, K. Celik4

1Department of Animal Science, Faculty of Agriculture, Adnan Menderes University Aydın, Turkey
2Economics and administrative sciences, Çanakkale on Sekiz Mart University, Çanakkale, Turkey
3Department of Dairy Technology, College of Agriculture, Adnan Menderes University, Aydın, Turkey 4Department of Animal Science, Faculty of Agriculture, Çanakkale on Sekiz Mart University, Çanakkale, Turkey

(Manuscript received 6 June 2017; accepted for publication 2 November 2017)

Abstract. The WHY-WHEY? is a training project supported by the EU with regard to the Erasmus+ program aiming at promoting awareness for it. In this study, the surveys carried out with the participants of a total of 4 workshops in Turkey, Italy, Poland and Hungary were evaluated. Whey is the main dairy by-product, rather than a waste, which is obtained during the coagulation of milk casein in cheese making and which is considered as a residual aqueous solution of lactose containing protein and minerals. Survey results indicated that whey is a significant source and it could facilitate the production of some different alternative products. However, there is a great lack in the knowledge and the awareness in this sense. For this reason, it could be said that more detailed surveys and result analyses could offer a solid base to develop a training course and didactic materials in a way that could completely meet the needs of the sector.