Review in deep processing of whey
Abish Z.A. Alibekov R.S. Tarapoulouzi M. Bakhtybekova A.R. Kobzhasarova Z.I.
2024Informa Healthcare
Cogent Food and Agriculture
2024#10Issue 1
Whey is a natural by-product of the production of cheese, cottage cheese and milk protein concentrate. The draining of whey remains a significant environmental pollutant. Review of some recent studies on the production of innovative new products are presented, as they favorably affect the human body, animals, and the environment. Specifically, three types of whey proteins productions are available: whey protein concentrate (WPC), whey protein isolate (WPI) and whey protein hydrolysate (WPH) consist in essential amino acids and bioactive peptides. Lactic, nucleic, hyaluronic and volatile fatty acids such as acetic, formic, propionic and butyric acids are in the whey. High solubility, water adsorption, gelation and emulsifying properties are important factors that make whey protein functional food additives. Bioactive peptides have antioxidant, antidiabetic and anti-cancer properties as well and can prevent obesity and reduce blood pressure. Composition and properties of whey are considered, including: protein content, obtaining peptides, various acids, functional beverages, animal feed and biodegradable polymers from whey. Modern technologies in the processing and recycling of whey allow for the obtaining healthy functional food products, beverages, animal feed and other useful products and valuable solutions instead of the disposal of whey in the dairy products technologies.
Acids , dairy , Manufacturing Engineering , milk , Nutrition , peptides , processing , proteins , Technology , whey
Text of the article Перейти на текст статьи
Department of Food Biotechnology, M.Auezov’ South-Kazakhstan University, Shymkent, Kazakhstan
Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, Nicosia, Cyprus
Department of Food Biotechnology
Department of Chemistry
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026