WHEY PROCESSING | Utilization and Products

摘要: Whey, as a by-product of cheesemaking or industrial casein production, used to constitute major disposal problem but nowadays presents opportunities for utilization in various food and nonfood applications. The two main whey types, sweet acid wheys, both contain about 50% the original milk components. Some these components, especially proteins some lactose derivatives, are technologically valuable ingredients products (e.g., infant nutrition) is also increasingly their special nutritional nutraceutical properties. technologies conversion into ingredient include drying, membrane fractionation, hydrolysis, fermentation, other specialized techniques. Liquid raw material manufacturing consumer products, which beverages cheeses examples. Unique health-related properties components have become more recognized health-enhancing disease-combating effects protein and/or bioactive peptides produced from these, well uses derivatives including oligosaccharides prebiotics. Other approaches focus on fermentation substrate production traditional novel materials such lactic acid, alcohol, bacteriocins. Utilization human foods consumes than all available solids.