Submitted to: Whey Processing, Functionality and Health Benefits
Publication Type: Book / chapter
Publication Acceptance Date: 4/20/2007
Publication Date: 7/28/2008
Citation: Tunick, M.H. 2008. Whey Protein Production and Utilization. In: Onwulata, C.I., Huth, P.J., editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press. p. 169-184. Interpretive Summary: N/A
Technical Abstract: Whey has traditionally been a waste product of cheese manufacture, but nowadays whey is evolving into a sought-after commodity because of the lactose, minerals, and protein it contains as well as the functional properties it imparts to food. Proteins are separated from whey by membrane filtration followed by spray drying. Whey protein concentrate and whey protein isolate have a number of nutritional properties (energy source, protein synthesis) and prized functional characteristics (foaming, solubility, and emulsification). Whey proteins are used in a variety of foods, and its applications will grow as research into texturization by extrusion, nonfood uses, and medicinal properties continues.