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

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

Cheese whey, whey protein, health, applications