Whey and whey powders: production and uses

O. L. Ramos*, R. N. Pereira, R. M. Rodrigues, J. A. Teixeira, A. A. Vicente, F. X. Malcata

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

28 Citations (Scopus)

Abstract

Whey, a by-product of the dairy industry, contains many valuable constituents, especially soluble proteins, for example, β-lactoglobulin, α-lactalbumin, immunoglobulin, bovine serum albumin, lactoferrin, and lactoperoxidase. They are widely accepted as food ingredients in several food formulations (e.g., confectionery, bakery, health, and sport supplements), normally in dry form. Whey products possess relevant nutritional (e.g., high content of essential amino acids), functional (e.g., gelation, foaming, and emulsifying agent), and biological (e.g., antimicrobial, anticarcinogenic, and immunomodulatory activities) properties for health. Advances in processing technologies of whey protein powders, their major functional and biological properties, and the most promising applications will be briefly reviewed.
Original languageEnglish
Title of host publicationEncyclopedia of food and health
PublisherElsevier Inc.
Pages498-505
Number of pages8
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
Publication statusPublished - 14 Sep 2015
Externally publishedYes

Keywords

  • Bioactive packaging
  • Bioactive protein
  • Biological activity
  • Cheese whey
  • Environmental issues
  • Functional food
  • Functional properties
  • Health benefits
  • Nutritional value
  • Peptides
  • Physicochemical properties
  • Processing technologies
  • Whey proteins

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