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Whey: Characteristics, Applications and Health Aspects

Publish Year: 1395
Type: Conference paper
Language: English
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Document National Code:

ICESCON03_417

Index date: 6 September 2016

Whey: Characteristics, Applications and Health Aspects abstract

Cheese whey utilization is one of major concerns nowadays. Its high organic matter content (BOD and COD concentrations), in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. To overcome this issue, various technological approaches have been employed to convert whey into value-added products. It is now transformed into products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane and electricity bioprotein (single cell protein). Therefor it is no longer a „by-product‟, but is rather seen as a valuable „co-product‟ of cheese making and casein production. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. Whey characteristics, applications and health properties are covered in this review

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Whey: Characteristics, Applications and Health Aspects authors

Sima Khezri

Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

Mir Mehdi Seyedsaleh

Department of Food Science and Technology, Saba Institute of Higher Education, Urmia, Iran

Iraj Hasanpour

Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran

Mehdi Dastras

Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran