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Abstract
Grinstead, G.S., Goodband, R.D., Nelssen, J.L, Tokach, M.D. and Dritz, S.S. 2000. A review of whey processing, products and components: effects on weanling pig performance. J. Appl. Anim. Res., 17: 133–150.
Research has established that diets containing milk products will improve growth performance of weanling pigs. To meet this need, spray-dried whey is frequently added to diets for weanling pigs. The production of high quality dried whey is a process by which most of the fat and protein in fluid milk is removed and the remaining fraction is then spray dried to produce whey powder. Recent changes in fluid milk processing and the demand for different milk products have led to the development of specialized products that are available for use in swine diets. When liquid whey is forced by relatively low pressure through a series of porous membranes, the components are separated based on size and shape. This separation scheme can concentrate whey proteins to produce products with 34 to 80% CP. Alternative milk-derived ingredients such as concentrated whey protein products can be effective protein sources for use in diets for weanling pigs.
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