Table 1. Composition of different milk products.
| Product | w(dry matter) | w(fat) | w(protein) | w(lactose) | COD | BODu | Reference |
|---|---|---|---|---|---|---|---|
| % | % | % | % | g/kg | g/kg | ||
| Whole milk | 11.5–12.5 | 3–4 | 3.3 | 4.8 | 192.9–218.6 | 135.5–156.2 | (18) |
| Skimmed milk | 8.3–8.47 | 0.02–0.06 | 3.3 | 4.7–4.9 | 112–115.3 | 72.4–75.1 | (18) |
| Buttermilk | 7.7–8 | 0.4–0.86 | 3 | 4 | 104.5–111.9 | 72.4–75.1 | (18) |
| Cheese whey | 6–6.2 | 0.05–0.2 | 0.75–1.0 | 4.5–4.8 | 72–77 | 51.6–55.9 | (9, 18) |
| Second cheese whey | 5.7 | < 0.01 | 0.3 | 4.6 | – | – | (9) |
| Casein whey | 6.1 | <0.01 | 0.5 | 4.7 | – | – | (9) |
| Cream | 40.4–43 | 33–35 | 2 | 3 | 871–936.5 | 695–747 | (18) |
| Dried whey permeate | 95.2 | – | 5.9 (as N) | 83 | 1034.3 | – | (25) |
| Delactosed permeate | 23.5–25 | – | 2.6–3.7 | 14–16 | – | – | (9) |
COD=chemical oxygen demand, BODu=ultimate biological oxygen demand