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Functional Milk Proteins: Production and Utilization—Whey-Based Ingredients

  • Chapter
Advanced Dairy Chemistry

Abstract

Historically, whey was considered to have very little value by the dairy industry. However whey contains about 50 % of the total solids of milk, including almost 100 % of the lactose and about 20 % of the total protein. The excellent nutritional value of whey proteins and the enhanced functional properties of whey-based ingredients have now been widely recognised. Over the years, advancements in science and technology have transformed whey from a troublesome waste product to valuable dairy ingredients. Whey is no longer a ‘by-product’, but is rather seen as a valuable ‘co-product’ of cheese making and casein production. This chapter focuses on various unit operations that are commonly utilised for concentration, fractionation and dehydration of whey-based ingredients. The composition and application of whey-based ingredients such as whey powders, whey protein concentrates, whey protein isolate and whey protein fractions are also discussed.

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  1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia

    Nidhi Bansal & Bhesh Bhandari

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  1. Nidhi Bansal
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  1. School of Food and Nutritional Sciences, Cork, Ireland

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    James A. O'Mahony

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Bansal, N., Bhandari, B. (2016). Functional Milk Proteins: Production and Utilization—Whey-Based Ingredients. In: McSweeney, P., O'Mahony, J. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2800-2_3

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