Chapter 1. Whey Protein Production and Utilization: A Brief History

  1. Charles I. Onwulata Ph.D.2 and
  2. Peter J. Huth3
  1. Michael H. Tunick

Published Online: 16 APR 2009

DOI: 10.1002/9780813803845.ch1

Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

How to Cite

Tunick, M. H. (2008) Whey Protein Production and Utilization: A Brief History, in Whey Processing, Functionality and Health Benefits (eds C. I. Onwulata and P. J. Huth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813803845.ch1

Editor Information

  1. 2

    Dairy Processing and Products Research Unit, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

  2. 3

    Nutrition Research and Scientific Affairs, PJH Nutritional Sciences, Chicago, IL, USA

Author Information

  1. USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA19038, USA

Publication History

  1. Published Online: 16 APR 2009
  2. Published Print: 27 JUN 2008

Book Series:

  1. IFT Press

ISBN Information

Print ISBN: 9780813809038

Online ISBN: 9780813803845

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Keywords:

  • whey protein concentrate (WPC);
  • multiple-effect evaporator;
  • principle of membrane filtration;
  • molecular weight cutoff (MWCO);
  • protein gelation - balance of protein–protein and protein–water interactions;
  • whey products - whey-borse, whey-butter, whey-porridge, and whey-whig

Summary

This chapter contains sections titled:

  • Introduction

  • Concentrating Whey—Early Efforts

  • Drying Whey

  • Concentrating Whey—Modern Techniques

  • Whey Protein Concentrate and Whey Protein Isolate

  • Nutritional Aspects

  • Functionality

  • Applications

  • Outlook

  • References