Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers the basics of its chemistry and composition and its more advanced aspects and applications. The nutritive, bioactive, and functional properties covered, as well as whey's uses in the texture and stability of dairy foods. Finally, whey is discussed as a by-product of foods such as cheese and yogurt, along with methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component that has exciting potential for future research.
This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.
1. Chapter 1. Introduction: Overview of milk composition - p. 3 2. Chapter 2. Whey production status and types - p. 15 3. Chapter 3. Whey chemistry - p. 31 4. Chapter 4. Whey of different species and nutritional aspects - p. 51 5. Chapter 5. Manufacturing processes of whey products - p. 65 6. Chapter 6. Properties and microstructure of whey protein products - p. 89 7. Chapter 7. Interactions of whey proteins during processing - p. 105 8. Chapter 8. Demineralization of whey - p. 141 9. Part 2. Food applications - p. P2 10. Chapter 9. Cheeses and ice cream - p. 157 11. Chapter 10. Whey use in bakery and confectionery products - p. 185 12. Chapter 11. Infant formulas - p. 207 13. Chapter 12. Beverages - p. 235 14. Chapter 13. Whey protein and muscle synthesis: Implications for healthy aging and sports performance - p. 257 15. Chapter 14. Edible films and coatings - p. 267 16. Part 3. Functional properties and health effects - p. P3 17. Chapter 15. Functional properties of whey proteins in food formulation - p. 297 18. Chapter 16. Whey protein foams: Preparation, types, and rheology - p. 323 19. Chapter 17. Digestion of whey and its products - p. 363 20. Chapter 18. Nutritional applications of whey - p. 381 21. Chapter 19. Whey: A source of bioactive peptides - p. 397 22. 1 Introduction - p. 397 23. 2 Digestion models for obtaining of bioactive peptides - p. 398 24. 3 Bioactivities of whey-derived peptides - p. 405 25. 4 Factors affecting peptide bioactivity - p. 429 26. 5 Applications of bioactive peptides - p. 430 27. 6 Safety of bioactive peptides - p. 432 28. 7 Current trends and future perspectives - p. 437 29. 8 Conclusion - p. 438 30. Chapter 20. Lactose Intolerance - p. 451 31. Part 4. Utilization of whey as a dairy waste - p. P4 32. Chapter 21. Whey as a dairy waste: Treatments in effluent plant and disposal methods in environment - p. 469 33. Chapter 22. Whey: A potential source of microorganisms and production of value-added products - p. 481 34. Chapter 23. Whey: Production of bioplastics and bioenergy - p. 495 35. Part 5. Future/Recent trends - p. P5 36. Chapter 24. Future developments of cheese whey management - p. 511 37. Chapter 25. Membrane filtration technology and cheese whey: Applications, challenges and opportunities - p. 525 38. Chapter 26. Novel whey-based products - p. 539 39. Chapter 27. Sensory aspects of whey and whey products - p. 555 40. Index - p. 578
Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers the basics of its chemistry and composition and its more advanced aspects and applications. The nutritive, bioactive, and functional properties covered, as well as whey's uses in the texture and stability of dairy foods. Finally, whey is discussed as a by-product of foods such as cheese and yogurt, along with methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component that has exciting potential for future research.
This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.
1. Chapter 1. Introduction: Overview of milk composition - p. 3 2. Chapter 2. Whey production status and types - p. 15 3. Chapter 3. Whey chemistry - p. 31 4. Chapter 4. Whey of different species and nutritional aspects - p. 51 5. Chapter 5. Manufacturing processes of whey products - p. 65 6. Chapter 6. Properties and microstructure of whey protein products - p. 89 7. Chapter 7. Interactions of whey proteins during processing - p. 105 8. Chapter 8. Demineralization of whey - p. 141 9. Part 2. Food applications - p. P2 10. Chapter 9. Cheeses and ice cream - p. 157 11. Chapter 10. Whey use in bakery and confectionery products - p. 185 12. Chapter 11. Infant formulas - p. 207 13. Chapter 12. Beverages - p. 235 14. Chapter 13. Whey protein and muscle synthesis: Implications for healthy aging and sports performance - p. 257 15. Chapter 14. Edible films and coatings - p. 267 16. Part 3. Functional properties and health effects - p. P3 17. Chapter 15. Functional properties of whey proteins in food formulation - p. 297 18. Chapter 16. Whey protein foams: Preparation, types, and rheology - p. 323 19. Chapter 17. Digestion of whey and its products - p. 363 20. Chapter 18. Nutritional applications of whey - p. 381 21. Chapter 19. Whey: A source of bioactive peptides - p. 397 22. 1 Introduction - p. 397 23. 2 Digestion models for obtaining of bioactive peptides - p. 398 24. 3 Bioactivities of whey-derived peptides - p. 405 25. 4 Factors affecting peptide bioactivity - p. 429 26. 5 Applications of bioactive peptides - p. 430 27. 6 Safety of bioactive peptides - p. 432 28. 7 Current trends and future perspectives - p. 437 29. 8 Conclusion - p. 438 30. Chapter 20. Lactose Intolerance - p. 451 31. Part 4. Utilization of whey as a dairy waste - p. P4 32. Chapter 21. Whey as a dairy waste: Treatments in effluent plant and disposal methods in environment - p. 469 33. Chapter 22. Whey: A potential source of microorganisms and production of value-added products - p. 481 34. Chapter 23. Whey: Production of bioplastics and bioenergy - p. 495 35. Part 5. Future/Recent trends - p. P5 36. Chapter 24. Future developments of cheese whey management - p. 511 37. Chapter 25. Membrane filtration technology and cheese whey: Applications, challenges and opportunities - p. 525 38. Chapter 26. Novel whey-based products - p. 539 39. Chapter 27. Sensory aspects of whey and whey products - p. 555 40. Index - p. 578
