Applications of whey

Whey is generally released as a by-product during cheese manufacturing. Whey protein accounts for about 20% of total milk protein and casein comprises the most part, about 80% of total protein in milk.

Whey contains about 55 g/100 g of the total ingredients of milk as lactose, soluble proteins, lipids and mineral salts.

Whey proteins are unique as they contain all the essential amino acids of good quality protein. Whey protein is a rich source of branched-chain amino acids (leucine, isoleucine, and valine), essential amino acids (cysteine) and peptides as well.

Whey products such as WPIs (Whey protein isolate) and WPCs (Whey protein concentrate) are well known functional groups of dairy ingredients from industrial point of view widely used in various food applications. Due to their unique functional properties, they are widely used protein functionality for gelation (yogurts, pudding), whipping (topping and filling), water-binding (meat, sausage), and emulsification (ice cream, margarine, mayonnaise).

Whey is also used in a range of products such as candy, pasta, baked goods, animal feed and even pharmaceuticals.
Applications of whey