Thank you for the opportunity to comment. I would like to suggest amending or deleting Table 2 on p. 63, where 2-6% of yoghurt production and 85-90% of cheese production is reported to end up as a side stream.
The vast majority of yogurt contains 100% of the milk input. There is some strained yogurt produced where some aqueous phase is removed, but most of this is now produced using ultrafiltration or mechanical separation and the removed aqueous phase ("whey") is processed in the same way as cheese whey.
Regarding cheese, the image of cheese whey as an inconvenient byproduct is outdated. Whey and products manufactured from whey are now seen as very valuable products by the dairy sector. They are being used as ingredients in infant formulae, sports and fitness drinks and many other applications in human nutrition. Lactose is also used as pharmaceutical excipient. The value of whey is illustrated by the global trade in whey powder and non-liquid whey-based protein products (HS 0404), which grew by 6% to 1.5 million tons in 2012 (IDF World Dairy Situation Report 2013).
Excellent examples of cheese whey valorisation exist and their inclusion would enhance the document.
References (examples, not an exhaustive list)
Baieli MF, Urtasun N, Miranda MV, Cascone O, Wolman FJ. Bovine lactoferrin purification from whey using Yellow HE-4R as the chromatographic affinity ligand. J Sep Sci. 2013 Dec 23. doi: 10.1002/jssc.201301086. [Epub ahead of print] PubMed PMID: 24376134.
Hurton BS. Whey Processing and Utilization. In: Bulletin of the IDF No. 308/1995. http://www.fil-idf.org/Public/PublicationsPage.php?ID=27121&text=308/1995&show=28514.
Jansen JMM, Krijger A (2003) Beyond butter, cheese and powder: non-traditional dairy products: facts, implications and challenges. http://www.prodzuivel.nl/index.asp?frame=http%3A//www.prodzuivel.nl/pz/productschap/publicaties/artikelen/oeso14-16april2003.htm
Magalhães KT, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, de Almeida Silva JB, Schwan RF. Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations. Bioresour Technol. 2010 Nov;101(22):8843-50. doi:10.1016/j.biortech.2010.06.083. Epub 2010 Jul 8. PubMed PMID: 20619643.
Minhalma M, Magueijo V, Queiroz DP, de Pinho MN. Optimization of "Serpa" cheese whey nanofiltration for effluent minimization and by-products recovery. J Environ Manage. 2007 Jan;82(2):200-6. Epub 2006 Apr 17. PubMed PMID: 16616409.
Mollea C, Marmo L, Bosco F (2013). Valorisation of Cheese Whey, a By-Product from the Dairy Industry, Food Industry, Dr. Innocenzo Muzzalupo (Ed.), ISBN: 978-953-51-0911-2, InTech, DOI: 10.5772/53159. Available from: http://www.intechopen.com/books/food-industry/valorisation-of-cheese-whey-a-by-product-from-the-dairy-industry
Prazeres AR, Carvalho F, Rivas J. Cheese whey management: a review. J EnvironManage. 2012 Nov 15;110:48-68. doi: 10.1016/j.jenvman.2012.05.018. Epub 2012 Jun 19. Review. PubMed PMID: 22721610.
Tamime AY, Robinson RK. Yoghurt: Science and Technology. Woodhead Publishing, 1999. http://books.google.be/books?id=e7PCh9APKYUC.
Bulletin of the IDF No. 470/2013 - The World Dairy Situation 2013. http://www.fil-idf.org/Public/ColumnsPage.php?ID=23077
Nico van Belzen