Chapter 14. Milk Whey Processes: Current and Future Trends

  1. Charles I. Onwulata Ph.D.1 and
  2. Peter J. Huth2
  1. Charles I. Onwulata Ph.D.

Published Online: 16 APR 2009

DOI: 10.1002/9780813803845.ch14

Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

How to Cite

Onwulata, C. I. (2008) Milk Whey Processes: Current and Future Trends, in Whey Processing, Functionality and Health Benefits (eds C. I. Onwulata and P. J. Huth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813803845.ch14

Editor Information

  1. 1

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

  2. 2

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

Author Information

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

  • ion-exchange chromatography;
  • pulsed electric field (PEF);
  • low-frequency ultrasound;
  • continuous-flow ultrasonic treatment;
  • sonication of milk;
  • microwave processing for pasteurized milk products;
  • high-temperature short-time (HTST) processes;
  • thermal processing;
  • enzymatic hydrolysis

Summary

This chapter contains sections titled:

  • Separation Technologies

  • Protein Modifying Processes

  • Functionality

  • Future Applications

  • References