The future growth of the whey products industry and the wide range of product forms with their different functional and nutritional properties is reviewed. Chemical composition of whey protein concentrates (WPC) and the various processing procedures are discussed and tables given showing the mineral, vitamin and lysine content of WPC. The importance of the development of protein as an additive, with the determination of the function and food technological properties is shown, and the need for investigation of the solubilities of the protein stressed. The various food uses ranging from calf milk replacers to dietetic/therapeutic products and the supplemental value of whey protein are considered(Editor's summary).
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