1. Experiments have been carried out in order to determine the best method of neutralizing cheese whey prior to drying by the roller process. The use of sodium or potassium compounds leads to difficulties in drying and the production of an unpalatable product of poor quality. Neutralization with calcium hydroxide gives a satisfactory product. Over-neutralization must be avoided.

2. Complete neutralization of hydrochloric acid casein whey results in the formation of a flocculent precipitate and deterioration in the drying properties; reduction of the acidity from 0·48 to 0·18% by the addition of calcium hydroxide allows successful drying and yields a reasonably satisfactory product. The latter is, however, definitely unpalatable.

3. Acetic acid casein whey can be dried without any previous neutralization to yield an excellent and palatable product.