Whey is the residual liquid substance that is obtained by separating the coagulum from milk during cheesemaking. There are important components contained in whey, the most valued of which are the proteins which are highly regarded for their nutritional properties. The major whey proteins are Î±-lactalbumin and Î²-lactoglobulin. These globular proteins offer the most diverse functional benefits and have the greatest potential when used in further processed foods.
Whey protein concentrates (WPC) are products derived from whey from which the water, minerals and lactose have been removed. The process of protein concentration calls for the use of various separation techniques such as diafiltration, ultrafiltration, electrodialysis and ion-exchange technologies. WPC can be used in fluid, concentrate, or dry product form.