Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Milk Whey Processes: Current and Future Trends

Author
item Onwulata, Charles

Submitted to: Whey Processing, Functionality and Health Benefits
Publication Type: Book / Chapter
Publication Acceptance Date: April 20, 2007
Publication Date: July 28, 2008
Citation: Onwulata, C.I. 2008. Milk Whey Processes: Current and Future Trends. In Onwulata,C.I., Huth,P.J., editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press. p. 369-389.

Technical Abstract: Advanced whey processing technologies are yielding a wealth of quality ingredients with recognized positive health benefits. Processes such as ultrafiltration and extrusion are providing potential advancements in functional properties and enabling creation of healthy products containing whey proteins. For example, enriched fractions such as lactoferrins and glycomacropeptides are among the components with reported health enhancing functionalities. Whey proteins modified by processing may offer improved digestive and metabolic effects, boost the immune system, and increase whey utilization.

Last Modified: 9/2/2014
Footer Content Back to Top of Page