The objective of this research was to determine whether whey, a by-product from a cheese manufacturing process, could be used as an animal Feed. Sheep were judged as a suitable alternate ruminant to carry out preliminary trials to allow scientific investigation of the suitability and the value of the whey. Also these trials were used to demonstrate to farmers the potential benefit of using whey in their feeding diets and to answer any preliminary concerns. Benefits and achievements results it could be concluded that for farms: Whey replaces 100% of water intake at the farm, Whey provides a low-cost alternative to liquid feeds, at a fraction of the cost (less than 10% of molasses), 19 liters of liquid whey permeate can replace the same amount of energy and protein as provided by 2.4 kg of a 88% crude protein feed mix/roughage, Roughage intake per kg gain can be reduced from 3kg to 1kg (75% weighing (200kg/head) being fattened to 400kg, an additional income of $30/head will be achieved, Whey can improve the feed palatability, texture, and dust control of feedlot rations. It provides a balanced nutrition of energy, protein, minerals, and a safety factor to compensate for poor or variable quality diets, being a pump able supplement, whey can save on feeding overheads as it requires less labour and feeding and mixing equipment, and can provide an economic and convenient method to feed urea supplements, vitamins, minerals and feed additives. For Dairy Factories:

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Rosemary (Rosmarinus offi cinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortifi ed with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.

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