The search for new food products that promote consumers health has always been of great
interest. The dairy industry is perhaps the best example regarding the emergence of new …

Abstract α-Lactalbumin is a whey protein that constitutes approximately 22% of the proteins
in human milk and approximately 3.5% of those in bovine milk. Within the mammary gland, α …

The byproduct of cheese-producing industries, cheese whey, is considered as an
environmental pollutant due to its high BOD and COD concentrations. The high organic load …

Food wastes are today considered as a cheap source of valuable components since the
existent technologies allow the recovery of target compounds and their recycling inside food …

Cheese whey wastewater (CWW) is a strong organic and saline effluent whose
characterization and treatment have not been sufficiently addressed. CWW composition is …

The massive research interest in whey has strengthened its position among coagulated milk
products. Previously conducted reviews demonstrate that whey-derived functional foods …

Our global population is growing at a pace to exceed 10 billion people by the year 2050.
This growth will place pressure on the agricultural production of food to feed the hungry …

The dairy industry generates increased amounts of whey from both cheese and casein
production facilities. Whey presents an elevated content of lactose and proteins, which are …

Whey proteins, which possess the highest nutritional quality of all food proteins, are an
optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins …

Milk proteins are known for their high nutritional quality, based on their essential amino acid
composition, and they exhibit a wide range of bioactivities, including satiety, antimicrobial …