Whey-ing up the options – Yesterday, today and tomorrow

Whey, first generated more than 5000 years ago, was valued in the 17th through early 19th centuries, notably as a medicinal agent against some common maladies. However, for much of history, whey has been considered a waste by-product of cheese, casein and yoghurt manufacture. Nowadays, the intrinsic...

Full description

Saved in:
Bibliographic Details
Published in:International dairy journal 2015-09, Vol.48, p.2-14
Main Author: Smithers, Geoffrey W.
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Whey, first generated more than 5000 years ago, was valued in the 17th through early 19th centuries, notably as a medicinal agent against some common maladies. However, for much of history, whey has been considered a waste by-product of cheese, casein and yoghurt manufacture. Nowadays, the intrinsic value of whey components, notably the proteins, has been recognised, and a large and growing body of scientific evidence now supports the many physico-chemical, nutritional and biological properties of whey components. This evidence has established a foundation for their value as food and related ingredients. Manufacturing technologies have been, and continue to be, developed for processing whey and for isolating functional whey components in a cost-effective manner. A diverse and expanding range of whey ingredients, foods, and related products has resulted. This paper traces the history and science of whey, highlighting the quirks, struggles, accomplishments, and emerging opportunities and challenges in the field.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2015.01.011