PRODUCTION OF AN INDUSTRIAL THERMOSETTING RESIN FROM WHEY AND WHEY BY-PRODUCTS

THE ADVENT OF ULTRAFILTRATION PROCESSES HAS ALLOWED THE CHEESE INDUSTRY TO PRODUCE HIGH-QUALITY, WHEY-PROTEIN CONCENTRATES FOR USE AS FOOD INGREDIENTS. AT THE SAME TIME,HOWEVER, MORE THAN TWO-THIRDS OF THE WHEY VOLUME IS COLLECTED AS ESSENTIALLY UNUSABLE WHEY PERMEATE CONTAINING 5% LACTOSE AND ACCOMPANYING SALTS. ABOUT 20% BY VOLUME OF THE WHEY REMAINS ASSOCIATED WITH THE CHEESE CURD AND IS EXPELLED UNDER PRESSURE AFTER THE CURD PARTICLES ARE SALTED THEN PRESSED TOGETHER. THIS WHEY IS NECESSARILY HIGH IN SODIUM CHLORIDE AND CONSEQUENTLY, REPRESENTS A PARTICULARLY DIFFICULT DISPOSAL PROBLEM. SINCE THE WHEY PROTEINS ARE RETAINED IN THE "SALT WHEY", THEY MAY CONTRIBUTE TO CROSS LINKING IN THE RESINS RESULTING IN STRONGER ADHESIVE PROPERTIES. THUS, IT APPEARS THAT WHEY PERMEATE AND "SALT WHEY" CAN BE CONCENTRATED USING CONVENTIONAL PROCESSING TECHNIQUES AVAILABLE TO ANY CHEESE-PLANT TO PROVIDE RAW MATERIALS FOR THE MANUFACTURE OF RESINS. THIS PROPOSAL SEEKS TO PRODUCE A VALUABLE PRODUCT FROM WASTE WHEY AND REDUCE POLLUTION BY REDISTRIBUTING OF THIS PRODUCT (RESIN) IN OTHER PRODUCTS NOW USING FORMALDEHYDE BASED RESIN, SUCH AS PARTICLE BOARD, A KNOWN SOURCE OF INDOOR AIR POLLUTION (FORMALDEHYDE).