DOI: 10.17265/2159-5828/2012.03.001
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Birsen Bulut Solak, Nihat Akin

Abstract: Whey, a component of milk, is co-product of cheese-making and casein manufacture in the dairy industry. Nowadays, whey is recognized as a value-added ingredient in many food products. Whey and whey components are viewed as value-added ingredients in infant formulas, sports nutrition foods and beverages, and other food products. Recognition of whey as a source of diverse biologically active compounds with unique physiological and functional attributes provides opportunities for the food industry to develop func…

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