Whey and whey powders: production and uses

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.