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Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.

Proteins. --- Whey. --- Milk --- Proteids --- Biomolecules --- Polypeptides --- Proteomics

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Cheese factories --- Whey products --- Whey --- Dairy Products --- Waste disposal --- Patents --- Patents

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Lipids --- Lipids --- Jellification --- Jellification --- Whey --- Whey --- Lactoglobulins --- Lactoglobulins --- pH --- pH --- Texture --- Texture --- culture media --- culture media

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fats --- fats --- Fractionation --- Fractionation --- Hydrolysis --- Hydrolysis --- Enzyme activity --- Enzyme activity --- Whey --- Whey --- foaming --- foaming

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Whey --- Whey --- proteins --- proteins --- Hydrolysis --- Hydrolysis --- Enzyme activity --- Enzyme activity --- Jellification --- Jellification