This book investigates the composition and diverse applications of whey, a byproduct of cheesemaking. It delves into the chemical properties of whey proteins and lactose, exploring their functional characteristics and nutritional value. The text further examines various industrial processes for whey separation and purification, detailing methods for transforming this byproduct into valuable ingredients for food, pharmaceutical, and other industries.

This technical monograph is recognized for its comprehensive coverage of whey processing and utilization, serving as a valuable resource for food scientists and technologists. It systematically details the chemical properties and functional attributes of whey components, alongside established and emerging industrial applications. The book is structured to provide a thorough understanding of how this dairy byproduct can be effectively transformed into high-value ingredients.