About the book
Whey is the liquid biproduct remaining after curd formation during the cheese-making process. It contains most of the lactose, minerals and water-soluble proteins found in milk. The composition of whey varies with the type of cheese produced, as well as with processing and handling steps, and other factors. Once primarily considered as a waste product from cheese making, the protein component of whey is now recognized to have a broad and varied range of functions and uses. Concentrated whey protein provides a rich protein and amino acid source for a wide range of nutritional supplements, baking ingredients, food additives, cosmetics, and a host of other uses. Viewed individually, the proteins found in whey represent a spectrum of functions and activities, such as binding proteins for low molecular weight components, enzymes, co-factors, hormones, antibodies, and antimicrobial proteins and peptides, to name just a few. Partial hydrolysis of whey proteins in the gastrointestinal tract results in an array of potentially bioactive peptides that may impact the physiology and immunology of a number of organs and tissues.
This book is aimed at exploring the many uses, activities and functions of the proteins of whey. Potential topic areas include the functionality of whey proteins, their role in the production of milk, their value as a food, their relationships with human health, their uses in dairy products, and other uses. In addition, studies of whey proteins from dairy and non-dairy species are encouraged.