Whey: Types, Composition and Health Implications

Whey Science & Applications: Composition, Nutrition and Health Benefits

This book explores the different types, composition, nutritional value, and health implications of whey. It examines the immune-modulating effects of whey proteins and peptides, their use as fat replacers in low-fat foods, microbial production through fermentation, and the effects of whey protein intake on glucose regulation.

Key Features

• Overview of whey and its importance in dairy science
• Examination of different types of whey
• Explanation of whey formation during milk coagulation
• Analysis of whey composition and nutritional properties
• Exploration of whey proteins and bioactive peptides
• Discussion of the nutritional value of whey proteins
• Examination of immune-modulating effects of whey proteins
• Insights into the biological functions of whey peptides
• Applications of whey proteins as fat replacers
• Use of whey ingredients in low-fat food formulations
• Overview of upstream processing methods
• Principles of using whey as a microbial production substrate
• Exploration of fermentation strategies using whey
• Examination of whey protein intake and glucose homeostasis
• Reference for dairy scientists, food technologists, nutrition researchers, and industry professionals