Processing Whey Protein for Use as a Food Ingredient

摘要

Shaping functional properties of whey protein ingredients for specific applications will lead to development of innovative food products. Whey technologies have grown exponentially during the past 10 years with the perfection of membranes and ion-ex-change as well as an increased understanding of whey itself. By understanding the whey raw material and processing, a myriad of functional properties can be manufactured, such as acid stability, gelation, film forma-tion, aeration, and emulsification. Tai-loring these functional properties to food applications gives the food technologist a range of whey proteins to meet specific product specifications. This article will review the manufacture of whey proteins and discuss the various functional properties of whey products in a wide range of food applications.