Part 1: Classification, Composition, Properties, Derivatives, and Application

Abstract

The present state of the art of studying whey is considered. The properties of whey, its chemical composition, classification, and derivatives are presented. An emphasis is given to the usefulness of the valuable components of a solid content and the necessity to develop new technological processes. The protein composition and the characteristics of the whey protein derivatives are presented. The functional and nutritional properties of the whey proteins and the products on their basis and the application of whey derivatives in the food industry are described. The curative properties of whey and its derivatives (antioxidant, immunomodulatory, stimulatory, and antitumor properties) are determined by different mechanisms of the actions associated with their functional properties.